This is the best banana muffins recipe that has been missing from your life! Not only is it quick and easy but the muffins are so delicious and moist you would never guess that they're healthy.
They are kid-friendly and a great pre-workout snack. These muffins are packed with potassium, fiber, protein, antioxidants, and flavor!
I'm not big on baking, but I make these muffins at least twice a month! They are delicious and easy to make and the whole family loves them! If you have bananas that are black and mushy, instead of throwing them away you can use them for this recipe.
Prep Time: 15 Min Cook Time: 25 Min
Dairy-Free - Nut-Free - Egg-free
These Banana Muffins are quick and easy to make and are a great healthy snack to have ready in your fridge instead of store-bought muffins that are often filled with preservatives and high fructose corn syrup and other unnecessary ingredients that are harmful to your body.
3 overripe bananas (the darker they are the sweeter they are)
1 cup of coconut milk (or your choice of dairy-free milk.)
2/3 cup coconut oil
1 tablespoon vanilla extract
1 teaspoon coconut extract
3 tablespoons hemp seeds
3 tablespoons chia seeds
1/2 cup shredded coconut
3 tablespoons flax seeds
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup of coconut sugar
2 tablespoons baking powder
1 cup white flour
1 cup whole wheat flour
Optional Ingredients to add for added health benefits!
Crushed nuts of choice for added healthy fats (walnuts, peanuts, almonds)
Berries for added antioxidants (blueberries, raspberries, strawberries, etc.)
Other seeds for added fiber (Pumpkin, sunflower, poppy)
You can also choose to substitute the flour for almond flour or gluten-free flour.
Dark chocolate chips for added antioxidants.
Heat oven to 325 degrees F or 180 degrees C.
Add the peeled bananas to a large mixing bowl and mash them with a fork or with the whisk.
Add the 1 cup of coconut milk, 1 tablespoon of vanilla extract and 1 teaspoon of coconut extract.
Now it's time to add in the 2/3 cup of coconut oil and whisk all the wet ingredients together.
In a separate mixing bowl, prepare all your dry ingredients. Mix 1 cup of white flour and 1 cup of whole wheat flour, (for this step you can also choose to use almond flour, or gluten-free flour with xantham gum), and 2 tablespoons of baking powder.
Add in the 1/2 teaspoon salt, 1 cup coconut sugar, 1/2 cup shredded coconut, 1 teaspoon cinnamon, and all the seeds.
Once the dry ingredients are mixed properly, pour it in with the wet ingredients and mix until well combined with a wooden spoon or whisk, avoiding any lumps.
At this point, you can mix in any extra ingredients of your choice, such as crushed nuts, extra seeds, or simply some berries!
Prepare your muffin tin and insert the cupcake paper then use a ladle to pour the muffin batter into each one.
Bake in the oven for 25 minutes until the toothpick comes out clean then transfer the muffins to a wire rack to cool completely.
Keep the muffins in the fridge and reheat in the microwave for 10 sec.