Whole Wheat Banana Muffins

1 cup wholewheat flour
1/4 cup extra virgin coconut oil melted or vegetable oil like rice bran or virgin light olive oil, melted
2 eggs
2 large ripe bananas mashed with a fork, use the one with black spot on the skin
1 teaspoon baking soda
1/4 cup maple syrup or honey or apple syrup for a lower carb recipe
1 tsp. ground cinnamon optional

  1. Preheat oven to 180C (355F)
  2. Grease a 12-holes mini muffins tray with coconut oil. Set aside.
  3. In a large mixing bowl or the bowl of your food processor with the S blade attachment, add all the ingredients in this order whole wheat flour, extra virgin coconut oil, eggs, mashed bananas, baking soda, maple syrup and cinnamon (if desired).
  4. Blend until combine and smooth. It is ok if you still have bites of bananas it is actually better as it adds lots of moisture to those muffins.
  5. If you are using a food processor it will not take more than 1 minute to prepare the batter.
  6. Spoon the batter into the muffin tray and bake for 10-15 minutes max or until a chopstick inserted of the centre of the muffins comes out clean.
  7. Flip over the tray onto a cooling rack and cool at room temperature before eating.
  8. You can froze those whole wheat banana muffins in zip bags and defrost them 3-4 hours before eating.
  9. Store in the pantry up to 5 days in a airtight container.
  10. This recipe makes about 20-24 mini muffins.

Recipe Notes
You can replace melted coconut oil by any vegetable oil of your choice. The healthiest options will be olive oil, rice bran oil or almond oil. 

Original Recipes visit: Whole Wheat Banana Muffins @ sweetashoney.co

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