Sunday, February 14, 2016

Banana Muffins! with Whole Wheat Flour

Who doesn't love a good banana muffin! 

I've searched and tried several different recipes to make a healthy version of these.  This one proved to be a good one!

I did make it a little sweet at the end with some regular sugar, butter and oats sprinkled on top.  But we are speaking about a teaspoon of sugar and a tablespoon of butter divided between 12 muffins.  I'm okay with it.  If you are not, simply follow the directions on the website and add oats and cinnamon to the top only.

  • ⅓ cup melted coconut oil 
  • ½ cup maple syrup 
  • 2 eggs
  • 1 cup packed mashed ripe bananas (about 3 bananas)
  • ¼ cup almond milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1¾ cups  regular whole wheat flour
  • ⅓ cup old-fashioned oats
  • 1 teaspoon sugar 
  • 2 tbls oats
  • 1 tbls butter

  1. Preheat oven to 325 degrees.  Line muffin tin with 12 liners or spray with non stick spray (I like to use coconut oil spray instead of Pam) 
  2. In mixer bowl, beat the coconut oil and maple syrup together.  Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  3. Add the flour and oats to the bowl and mix just until combined. 
  4. Divide the batter evenly between the 12 muffin cups. Mix sugar, oats and butter until combined, sprinkle the tops of the muffins with a small amount. Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool.