Description
This freshly baked banana nut muffins recipe with cinnamon and nutmeg is an effortless dessert-for-breakfast that’s better than a box-mix.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 4Â bananas, mashed
- 1/3 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 1/2 teaspoons vanilla
- 1 egg
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F.
- To a large bowl, add flour, baking soda, cinnamon, nutmeg and salt. Stir together and set aside.
- To a medium bowl, add mashed bananas, maple syrup, melted coconut oil, vanilla extract and egg. Whisk together until the wet ingredients are smooth.
- Pour wet mixture over dry ingredients. Using a spatula stir all the ingredients together.
- Next, fold in chopped pecans.
- Pour the banana bread mixture into paper lined muffin tins, fill about 3/4 of the way full.
- Place in oven and bake for 15-17Â minutes, or until a toothpick comes out clean.
- Remove from oven and let rest for 10 minutes before devouring!
Nutrition
- Serving Size: 1 muffin
- Calories: 205
- Sugar: 11 g
- Sodium: 210 mg
- Fat: 9 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 16 mg
