Description
Deliciously healthy banana muffins bursting with sweet banana flavor, made with guilt-free, wholesome and healthy ingredients that are fiber-rich and heart-healthy.
Ingredients
Scale
Wet Ingredients
- 1 cup + 2 tablespoons mashed, very ripe bananas (about 3 medium bananas)
- 3 tablespoons melted coconut oil or unsalted butter
- 3 tablespoons coconut sugar or cane sugar
- 1 egg or flax egg
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ½ cups gluten free oat flour or whole wheat flour
- ¾ cup almond meal
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- ¾ cup add-ins of choice – I used chopped walnuts
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with parchment muffin liners or unbleached muffin liners.
- Add peeled bananas to a large mixing bowl. Using a pastry cutter (recommended) or sturdy whisk, mash bananas until smooth. Add remaining wet ingredients: oil, sugar, flax egg, and vanilla. Whisk until well incorporated.
- Add all dry ingredients: oat flour, almond meal, baking powder, baking soda and salt. Whisk together as long as you can. If needed, switch to stirring and folding with a rubber spatula until well incorporated and no flour patches remain. Fold in nuts, if using.
- Using a large scoop, scoop and drop batter into prepared muffin pan. Fill batter completely to the top for a smaller quantity of high, round-topped muffins or ¾ of the way for a higher quantity of medium muffins. Use a spoon or spatula to shape the batter into a round top—the muffins will bake up very close to how they look raw–that’s why I love using the large scoop.
- Bake for 16-24 minutes. Mine took 20 minutes. Test for doneness by sticking a toothpick into a muffin in the center of the pan. When the toothpick comes out clean-ish, with just a few moist bits, it’s done.
- Allow to cool in pan, set on a cooling rack for 30 minutes. Then, transfer muffins directly onto the cooling rack to finish cooling for about 1 hour before storing, or enjoy immediately. Storing instructions below.
Notes
Storing Instructions: Store in an airtight container at room temperature for up to 1 week.
Freezing Instructions: These muffins freeze well. Store in an airtight, freezer-friendly container for up to 1-2 months. Allow to thaw at room temperature for 15 minutes before enjoying. Or, heat in 15-second increments in the microwave until warm.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Bake
- Cuisine: American
