Banana Honey Muffins
Whole-wheat, naturally sweetened, treat size muffins that are fluffy, moist.
Servings Prep Time
14Mini Muffins 10Minutes
Cook Time
25Minutes
Servings Prep Time
14Mini Muffins 10Minutes
Cook Time
25Minutes
Ingredients
  • 1/3Cup Coconut Oil(Melted)
  • 1/2Cup Honey(you can use Maple Syrup if you have it)
  • 2 Eggs
  • 1Cup Mashed Ripe Banana(approx 3 Bananas)
  • 1/4Cup Milk
  • 1Teaspoon Baking Soda
  • 1Teaspoon Vanilla Extract
  • 1/2Teaspoon Salt
  • 1/2Teaspoon Cinnamon(keep it out, you can sprinkle some on top when you finish)
  • 1 3/4Cups Whole Wheat FlourOr you can use white flour, depends how healthy you want to be
  • 1/3Cup Oats(keep it out, you can sprinkle some on top when you finish)
Instructions
  1. Preheat oven to 165 degrees Celsius (325 degrees Fahrenheit). If necessary, grease 11 cups of your muffin tin with butter or non-stick cooking spray
  2. In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like frozen berries, nuts, chocolate or dried fruit, fold them in now
  4. Divide the batter evenly between the 12 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon). Bake muffins for 23 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. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
MissusBarnes