These banana muffins strike the perfect balance of sweetness without any refined sugar, making them a great choice for you and your family to enjoy each morning! I love baking a batch at the start of the week for myself and the kids. They’re the ideal “oops, we overslept and are running late for school, so let’s grab breakfast on the go” option for everyone.
INGREDIENTS
- 3 ripe bananas
- ¼ cup coconut oil (melted)
- ¼ cup honey or agave syrup
- 1 large egg (room temperature is best)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
INSTRUCTIONS
- Preheat your oven to 350°F and lightly grease a 12-cup muffin tin with non-stick cooking spray. Set aside.
- In a large bowl, mash the bananas with a fork until only small lumps remain.
- Add the coconut oil, honey (or agave syrup), egg, and vanilla extract to the mashed bananas. Mix well.
- Stir in the dry ingredients (flour, baking soda, baking powder, and salt) to the wet mixture and gently combine. Be careful not to overmix, as this can make the muffins tough.
- Spoon the batter into the muffin tin, filling each cup about ⅔ full. This should use up all the batter.
- Bake for 12-15 minutes, or until the tops bounce back when lightly touched.
NOTES
- This recipe makes exactly 12 muffins, which is perfect if you only have one muffin tin. If you need more, simply double the recipe to make 24 muffins.
NUTRITION (PER MUFFIN)
- Calories: 150 kcal
- Carbohydrates: 25g
- Protein: 2g
- Fat: 5g
- Saturated Fat: 4g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Trans Fat: 1g
- Cholesterol: 14mg
- Sodium: 230mg
- Potassium: 132mg
- Fiber: 1g
- Sugar: 10g
- Vitamin A: 39 IU
- Vitamin C: 3mg
- Calcium: 26mg
- Iron: 1mg
