A Guilt-Free Treat. Banana Bread Muffins
Dairy Free, Sugar Free, these muffins make a healthy treat pre-work out.
Flour Options:
I like to use Whole wheat flour but you can also use Gluten free all-purpose flour or Oat flour.
Prep Time:
Cook Time:
Ingredients:
1/3 cup (75 grams) melted coconut oil or extra-virgin olive oil.
1/2 cup honey (168 grams)
2 eggs
1 cup (225 grams) mashed ripe bananas
1/4 cup of almond milk
1 teaspoon of baking soda
1 teaspoon vannilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (plus a little more to swirl on top)
1 3/4 cups (220 grams) whole wheat flour
Totally optional to add 1/2 cup mix-ins like cocoa nibs, walnuts, pistachios, fresh banana slices…
I added sliced banana and cocoa nibs.
Method:
Preheat oven to 165 degrees
In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, let the bowl rest in a warm place for a few mins.
Add the baking soda, vanilla, salt and cinnamon, whisk to blend. Lastly, switch to a big spoon and stir in the flour, some lumps are OK! If you are adding additional mix-ins, gently fold them in now.
Pour the batter into your muffin cases and place each muffin case in to a muffin tray. Sprinkle lightly with cinnamon (if you want to). You can also add crushed pistachios on top before putting in the oven.
Bake for 45 minutes until they are golden brown.
Let the muffins cool for at least 10 mins.
Enjoy!!
