Meet the banana muffins of your dreams! If you are looking for a wholesome breakfast or snack, these whole-grain, naturally sweetened treats are totally delicious and incredibly healthy. This recipe utilizes 100% whole wheat flour and basic pantry ingredients, all mixed together effortlessly in just one bowl. You get a fluffy, moist texture without any refined sugars, making it a perfect baked good for the whole family.
Instead of white sugar, this recipe calls for maple syrup (or honey), which not only sweetens the batter perfectly but also adds a rich, complex depth of flavor. A touch of cinnamon brings a warming spice profile that will make your entire kitchen smell absolutely amazing while they bake. Because they freeze wonderfully, you can easily double the batch and keep them on hand for busy mornings. Whether you enjoy them plain, with a pat of butter, or topped with a smear of almond butter, these muffins are sure to become a fast favorite!
Also Read : Healthy Apple Cinnamon Muffins
Healthy Pregnancy Banana Muffins
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings10
minutes25
minutes180
kcalIngredients
1/3 cup melted coconut oil or extra-virgin olive oil
1/2 cup maple syrup or honey
2 large eggs, preferably at room temperature
1 cup packed mashed ripe bananas (about 3 bananas)
1/4 cup milk of choice or water (almond milk works great)
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon, plus more for sprinkling on top
1 3/4 cups white whole wheat flour or regular whole wheat flour
1/3 cup old-fashioned oats (optional), plus more for sprinkling on top
1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
Directions
- Prep: Preheat the oven to 325°F (165°C). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
- Mix Wet Ingredients: In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt, and cinnamon.
- Add Dry Ingredients: Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, fold them in now.
- Fill and Bake: Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Cool: Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- Expert Tip on Oil Choices: Unrefined coconut oil works beautifully here and you can hardly taste it in the final product. Extra-virgin olive oil might lend a slight herbal note. If you prefer a completely neutral flavor, cold-pressed sunflower oil or grapeseed oil are excellent alternatives!
Notes
- Oil Options: Unrefined coconut oil works beautifully here and you can hardly taste it in the final product. Extra-virgin olive oil might lend a slight herbal note. For a completely neutral flavor, cold-pressed sunflower oil or grapeseed oil are excellent alternatives.
- Custom Add-Ins: You can easily fold in up to 3/4 cup of your favorite mix-ins right before baking. Try semi-sweet chocolate chips, chopped dried cranberries, crystallized ginger, or chopped nuts like pecans or walnuts. (Note: With heavy add-ins, your muffins might require the full 25 minutes to bake).