Description
Made in just one bowl, these soft and fluffy Banana Muffins are a healthy grab-and-go breakfast! They’re free of dairy and refined sugar, loaded with banana flavor and spiced up with cinnamon and nutmeg.
Ingredients
Scale
- 4 bananas, mashed
- 1 egg
- 1/2 cup maple syrup
- 4 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Line a 12-count muffin tin or two 6-count tins with a cupcake liner in each divot. Alternatively, you can grease the muffin tin(s) with cooking spray.
- Place bananas into a large bowl. Use a fork to mash them until just very small lumps are left.
- Add maple syrup, egg, coconut oil and vanilla extract and use a fork to combine.
- Add flour, cinnamon, nutmeg, salt and baking soda. Use a spatula to mix until wet and dry ingredients are completely combined.
- Fill each divot in the muffin tin(s) 3/4 of the way full.
- Bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a couple loose crumbs.
- Remove muffins from the oven and let them rest in the pan for 3-5 minutes, then transfer them to a cooling rack. You can enjoy them warm or cool them to room temperature.
Notes
- To Store & Reheat: Keep cooled muffins in an airtight container for up to 3 days. If desired, reheat individual muffins by wrapping them in paper towels and microwaving for 30-60 seconds.
- To Freeze: Flash-freeze muffins on a baking sheet for 30 minutes. After 30 minutes, transfer to an airtight container and freeze for up to 3 months. Thaw on the counter before reheating and/or enjoying.
Nutrition
- Serving Size: 1 muffin
- Calories: 164
- Sugar: 18 g
- Sodium: 66 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 16 mg
