Recipe: Healthy Banana Muffins

Ingredients

⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup or honey
2 units eggs, preferably at room temperature
1 cup packed mashed ripe bananas (about 3 bananas)
¼ cup milk of choice or water (almond milk recommended)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
1 ¾ cups white whole wheat flour or regular whole wheat flour
⅓ cup old-fashioned oats (optional), plus more for sprinkling on top
1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top

Preheat the oven to 325°F (165°C) and grease the muffin tin if necessary.
In a large bowl, whisk together the coconut oil and maple syrup.
Add the eggs and mix well, then incorporate the mashed bananas and milk.
Stir in the baking soda, vanilla extract, salt, and cinnamon.
Add the flour and oats, mixing until just combined. Fold in any additional mix-ins if desired.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Sprinkle oats and sugar on top of the muffins.
Bake for 22 to 25 minutes, or until a toothpick comes out clean.
Cool the muffins in the tin for a few minutes before transferring to a cooling rack.

Servings

12 muffins

Calories

150

Total fat

Total carbohydrates

25g

Total protein

Sodium

200mg

Cholesterol

70mg