My fantasy banana muffins are here. These banana muffins are airy, whole grain, naturally sweetened, and absolutely wonderful. Additionally, they are as healthy as muffins can be. The components for the recipe are simple and may all be combined in one bowl. A lot for it to be true? Nope.
These muffins are a variation of my wildly popular pumpkin muffin and banana bread recipes. If you enjoy these, you won’t want to miss my cookbook’s blueberry muffins.
Can I tell you what else is exciting, besides muffins? My new camera arrived! Do you know? Bueller? Bueller? Okay, that’s OK. I’m happy that I can do it. During my final year of college, I made the best investment of my life when I purchased my old camera. It was time for an overhaul after eight years and 88,000 (that’s 88,000) pictures.
I’m still learning to know my new camera. I haven’t yet worked out all the fancy features or the optimal settings (anyone want video?). We will arrive. The experience of photographing these banana muffins was instructive. A delicious educational experience.
Exceptional Banana Muffins
Here are a few explanations for why you’ll adore this banana muffin recipe, which also happens to be healthier than most:
- Simple ingredients can be used to make these muffins easily. Just one bowl is needed!
- Despite being made entirely of whole grains, they are fluffy and tasty. Nobody will be able to tell them apart.
- Additionally, they are naturally sweetened with honey or maple syrup as opposed to being stuffed full of refined sugar. I adore how the maple syrup (or honey) adds a little of extra flavor.
- A little cinnamon adds a cozy spice flavor. Your home will smell fantastic after baking these muffins.
- The muffins are also freezer-friendly. Simply warm up individual muffins in the microwave for 30 to 60 seconds to thaw them out. Don’t push yourself too much.
- Melted coconut oil or extra-virgin olive oil, plus 13 cup; and honey or 2 cups.
- preferably two eggs at room temperature.
- 1 cup of mashed, packed bananas (about 3 bananas)
- 1/4 cup choice of milk or water(I used almond milk)
- one tablespoon of baking soda
- Vanilla extract, 1 teaspoon
- Salt, 1/2 teaspoon
- 12 teaspoon cinnamon, plus additional for topping
- 1 34 cups of either normal or white whole wheat flour
- 13 cup old-fashioned oats (optional), plus additional for topping
- one teaspoon of turbinado (raw) sugar or another type of granulated sugar for topping
- Set the oven temperature to 325 degrees Fahrenheit (165 degrees Celsius). If required, use butter or nonstick cooking spray to coat each of the muffin tin’s 12 cups (my pan is non-stick and didn’t need any grease).
- Use a whisk to combine the coconut oil and maple syrup in a big bowl. Add the eggs and well beat. Add the milk, mashed bananas, baking soda, salt, cinnamon, and vanilla extract after that.
- With a large spoon, stir the flour and oats into the bowl just until mixed. Fold in any additional mix-ins**, like as nuts, chocolate, or dried fruit, if you wish to do so.
- Pour an even amount of batter into each muffin cup, about two-thirds full. Sprinkle a little amount of oats (approximately 1 tablespoon total) and then a light dusting of sugar over the tops of the muffins (about 1 teaspoon in total). A toothpick put into a muffin should come out clean after 22 to 25 minutes of baking.
- To cool, set the muffin pan on a cooling rack. To remove the muffins from the pan, you might need to run a butter knife around the outside edge of each one. These muffins can be stored in the refrigerated for up to 4 days or at room temperature for up to 2 days. For up to three months, they store nicely in a freezer-safe bag (just defrost individual muffins as needed).