May 23, 2017
Best Banana Muffins
I have a knack for finding uses for every brown spotted banana in my house. Never does one go to waste. If I’m not eating them as is, I’m blending them up in some smoothie concoction, freezing them for ice cream, or I’m making these yummy muffins.
My kids adore them and eat them up two at a time. I don’t mind because the combination of healthy fats, fibre and protein make these muffins a great breakfast item or a delicious snack. I know they are getting lots of goodness in each bite and not a lot of sugar. They are also nut free so they are great for packing in school lunches. Just be warned, they will not last long and you will find yourself being begged to make this recipe over and over again!
Makes 12 medium sized muffins
Preheat oven to 375 degrees Fahrenheit
Ingredients
- 2 large ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup coconut sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 1/4 cup unsweetened applesauce
- 1 egg
- 2 tbsp chia seeds
- 1 1/2 cups gluten free flower (I use Bob’s Redmill)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/2 cup raisins or chocolate chips (optional)
Directions
- In a large bowl, whisk together bananas, coconut oil, sugar, salt, vanilla, applesauce, egg and chia until well combined.
- In a separate bowl, mix flour, powder, soda and cinnamon.
- Add dry ingredients to the wet ingredients and gently fold until just mixed. If adding raisins or chocolate chips add them in while combining wet to dry.
- Divide batter evenly into 12 lined muffin tins
- Bake at 375 for 20 min
- Remove from oven and enjoy!
These are really yummy while they are still warm with a dollop of coconut oil melted on them, just sayin’!
