Yield: 12-14 muffins
I really struggle with one of my kids. She doesn’t like many foods and I struggle to get healthy foods into her body. These muffins were a WIN though. She loves them and thinks they are amazingly yummy. They are the perfect breakfast and snack.
Ingredients:
- 3 bananas, very ripe and mashed
- 1-¾ cup (250 grams) whole wheat flour – all purpose flour works ok too!
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ⅓ cup of melted coconut oil
- ¼ cup of honey
- ¼ cup of 100% maple syrup
- 2 eggs
- ¼ cup of buttermilk (or other milk type or milk substitute will work)
- 1 tsp vanilla extract
- Rolled oats to sprinkle on top (optional)
Directions:
- Preheat oven to 325 degrees fahrenheit
- Mash bananas and set aside
- Mix all dry ingredients together in a large bowl. Wisk together completely
- Add melted oil, honey, syrup, vanilla and eggs to the dry ingredients
- Beat together until fully incorporated
- Add vanilla and mix
- Add bananas and mix well.
- Grease a cupcake pan, or use paper liners
- Fill each cupcake section 3/4ths of the way.
- Sprinkle with optional rolled oats.
- Bake 22-25 minutes and until a toothpick comes out of the muffin fully clean.
- Allow to cool completely.
- Muffins stay fresh covered for about 2-3 days, but fresh in the refrigerator for 1 week. Muffins can also be frozen for up to 3 months.
- Frozen muffins can be defrosted overnight in the refrigerator and if desired warmed up briefly in the microwave.