Whole Wheat Banana Muffins
These simple, easy to make, Whole Wheat Banana Muffins are perfect for Sunday mornings. While they were baking you could literally smell them throughout the entire house. Hint: Make these when the kids don't want to get out of bed. The ingredients listed below are pretty basic - I actually used organic for as much as I could. We don't always have organic on hand, but I believe that some is better than none. I also love to use the unrefined coconut oil when baking because it just adds just another note of flavor.
Prep Time: 15 m, Bake Time: 18 - 25 m (Depending on size tins), Total Time: 33 - 40 m
1/3 C Melted Unrefined Coconut Oil
1/2 C Honey
2 Large Eggs
1 C Mashed Ripe Bananas (About 3 Bananas)
1/4 C Milk (Almond, Coconut, Soy, Cow's... Pick One)
1 t Aluminum Free Baking Soda
1/2 t Pure Vanilla Extract
1/2 t Pure Almond Extract
1/2 t Sea Salt
1/2 t Cinnamon (Plus a little extra for topping)
1-3/4 C Whole Wheat Flour
1/2 C Old Fashioned Oats (Plus a little extra for topping)
1 T Brown Sugar (Optional for topping)
Non-stick Cooking Spray (If Necessary)
1. Preheat oven to 325 degrees F. Prepare muffin pan with non-stick spray or use non-stick pans.
2. In a large bowl, combine melted coconut oil, honey, and eggs. Beat well. Next, add the mashed bananas, milk, and extracts and mix until combined.
3. In a separate bowl, mix together the whole wheat flour, oats, salt, and cinnamon. Once well mixed, combine wet mixture with dry ingredients and stir about 30 times. Do not overmix - lumpy is okay. At this stage, if you wanted to add in chocolate chips or nuts, fold them in gently.
4. Divide batter evenly between 12 regular sized muffin cups or 6 jumbo muffin cups. You only want to fill the cups 2/3 to 3/4 full as the muffins will rise upon baking. Optional: For a photogenic muffin with a classic semi-crunchy top, garnish each muffin with oats and cinnamon and brown sugar mix.
5. Bake muffins for 18 - 25 minutes depending on muffin size. Always check earlier rather than later to see if they are finished baking. Use a toothpick inserted into the center of the muffin to check - it should come out clean and they will be firm and springy upon touch with a finger. Allow to cool for a minute or two in the pan and then remove onto a wire cooling rack. Serve warm with toppings of your choice or enjoy them just as they are. You will not be disappointed!