Muffins are basically cupcakes without frosting.
Plus, they’re usually super-sized and loaded with butter and lots of sugar.
But these delicious banana muffins are healthy and they taste like banana bread!
Whole-wheat flour adds extra fiber and nutrients that white flour lacks; ripe bananas and a touch of honey add natural sweetness in place of sugar.
And because bananas are good at keeping baked goods moist, this recipe uses only a scant amount of coconut oil.
If your bananas aren’t quite ripe yet, check out this post for clever tips on how to ripen bananas faster. Now get baking!
Breakfast Banana Muffins
- Nonstick cooking spray (optional)
- 2 cups whole-wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt (or Himalayan salt)
- 1 large egg, lightly beaten
- ¼ cup honey
- ¾ cup unsweetened almond milk
- ¼ cup organic coconut oil, melted
- 1½ tsp pure vanilla extract
- 3 medium ripe bananas, mashed
Preheat oven to 350° F.
Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
Combine flour, baking powder, baking soda, and salt in a large bowl; mix well. Set aside.
Combine egg, honey, almond milk, oil, and extract in a medium bowl; mix well.
Add egg mixture to flour mixture; mix until just blended.
Gently fold in bananas.
Evenly divide batter among prepared muffin cups.
Bake 18 to 23 minutes, or until tester inserted into the center comes out clean.
Transfer muffins to rack; cool.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
A great FFC as part of breakfast.
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