Over ripe bananas and don’t know what to do with them? Try these delicious and healthy banana muffins!
This recipe is based on a recipe by Cookie+Kate, a great blog I stumbled upon when Pinteresting for ideas for using bananas, because I had a few bananas that were getting too ripe and I didn’t want to waste them. I added in some dark chocolate cacao bits as well as candied walnuts to add texture and yumminess because I love dark chocolate. I didn’t have whole wheat flour as the recipe asked for, and used white flour and added an extra 1/2 tablespoon of baking powder as well for foofiness.
I rarely eat muffins because so often they end up being dry and just overly filling for my taste—but these are just the right portion! They’re also very fluffy and naturally moist from the banana and coconut oil, which you can’t even taste. Another great thing about her recipe is that it’s a one pot recipe where you throw everything together, mix mix mix, bake, and devour.
YIELD: 12 muffins
• ⅓ cup melted coconut oil
• ½ cup maple syrup
• 2 eggs
• 3 mashed large ripe bananas
• ¼ cup water
• 1 teaspoon baking soda
• ½ tablespoon baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon cinnamon, plus more for sprinkling on top
• 1 ¾ cups white flour
• ⅓ cup old-fashioned oats, plus more for sprinkling on top
• 1 teaspoon granulated sugar for sprinkling on top
1 Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease your muffin pans with butter or non-stick cooking spray, or you can be like me and use cupcake liners for no mess!
2 Mix together the coconut oil and maple syrup. Add the eggs, the mashed bananas and water, followed by the baking soda, baking powder, vanilla extract, salt and cinnamon.
3 Add the flour and oats to the bowl and mix until combined. Now add in your dark chocolate pieces, candied walnuts, or any other dried fruit, nuts etc that you love.
4 Divide the batter evenly between the muffin cupsz Sprinkle the tops of the muffins with a small amount of oats and some granulated sugar. Bake muffins for 22 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. According to Cookie+Katec these muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days, and will keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
I hope you enjoy this great banana muffin recipe and big props to Cookie+Kate for coming up with it! Visit her blog for more deliciousness!
What’s your favorite kind of muffin? Or what bakeries have the best breakfast muffins?!Comment below to let us know!