These healthy-ish banana muffins are my favourite muffins. They are moist, fluffy, naturally sweetened and delicious. The healthy-ish is down to that sprinkling of sugar on top which can be left out. You could sprinkle with oats instead but..its not quite the same. I hope you have all these ingredients in and can make this quick and easy banana muffin recipe asap!
I am having such a (insert own word here) time with my internet today. I have lost this post once already and am now typing at an alarming rate to try and avoid that scenario again.
These Healthy-ish banana muffins recipe made with wholemeal flour and oats makes a great breakfast. You can also freeze them and defrost one at a time for busy mornings because we all know that sometimes mornings are just…urghhh. These banana muffins take away some of the drama and you can start your day with an easy, nutritious breakfast.
Obviously they totally taste like a treat, but they are good for you! This recipe combines sweet banana flavor with the wholemeal flour rather then white. What is one supposed to do with over ripe bananas? Make cakes/bread/pancakes/muffins of course! Please don’t ever throw away those dark spotty overripe bananas, they can be transformed into the most delicious treats.
These muffins are irresistible and taste even better a day or 2 later. I hope you enjoy them!
- 70 grams Coconut Oil melted
- 110 grams Maple Syrup
- 2 Eggs
- 3 Bananas (Very Ripe) mashed
- 65 ml Milk
- 1 tsp Bicarbonate of Soda
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1/2 tsp Cinnamon powder
- 1/2 tsp Ginger powder
- 1/8 tsp Clove powder (optional)
- 1/8 tsp Nutmeg powder (optional)
- 150 grams Wholemeal Plain Flour
- 30 grams Oats
- 1 tsp Demerara Sugar
Line a muffin/cupcake tray with cupcake cases
Preheat oven to Gas Mark 3, 165 degrees C
Beat together the coconut oil, maple syrup, eggs, bananas, milk, bicarbonate of soda, vanilla extract and salt in a stand mixer till just combined.
In a separate bowl combine the flour, cinnamon, ginger, cloves, nutmeg and oats. Add this to the other bowl and stir to combine.
Divide the mixture equally between 12 cupcake cases. Sprinkle with a little sugar and bake for 25 minutes.
- When mixing the ingredients in the stand mixer or with a hand blender/whisk - mix until just combined or the cupcakes will be rubbery..which is never good.
These banana muffins will keep at room temperature for up to 2 days. You can also freeze them for up to 3 months.
You can add 1/2 cup of choc chips or grated stem ginger to these and they will be yum.
These work well with gluten free flour instead of the wholemeal flour.
You can use flax eggs instead of normal eggs.
You can use any milk of your choice in this recipe.