"Playing around with some healthier breakfast bread recipes so I have them ready for after the holidays --these banana muffins use @betterbodyfoods coconut oil, a little bit of maple syrup for sweetness, spices, oats and whole wheat flour. The texture is amazing!"
Whole Wheat Banana Muffins
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 12 muffins
Recipe Card
ingredients
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup honey
- 2 eggs, room temperature
- 1 cup ripe bananas, mashed, (about 3 bananas)
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 3/4 cups whole wheat flour
- 1/3 cup old-fashioned oats, plus more for sprinkling on top
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Turbinado sugar, for sprinkling
Method
Step 1
Preheat oven to 325 degrees Fahrenheit. Grease a 12-cup muffin tin with butter or non-stick cooking spray and set aside.
Step 2
In a large bowl, whisk together the coconut oil, maple syrup, and honey. Beat in the eggs followed by the mashed bananas, milk, and vanilla extract.
Step 3
With a large spoon or spatula, stir the flour, oats, baking soda, cinnamon and salt into the bowl. Mix until just combined and moistened.
Step 4
Divide the batter evenly between the prepared muffin cups (each should be about two-thirds full). Sprinkle tops with oats and a little turbinado sugar.
Step 5
Bake muffins for 22 to 24 minutes, or until a toothpick inserted into a muffin comes out clean. Allow to cool a bit before running a knife around each muffins edge (if needed) to remove from the cups.