As I was making my son breakfast I noticed that I had two perfectly ripe bananas. Too ripe for eating but perfect for baking, so I whipped up a quick batch of banana muffins. Yum! These are so delicious and quite healthy too with the whole wheat flour, buckwheat flour and almond meal, only a cup of sugar and wholesome bananas, eggs and yogurt. Try it for a quick breakfast with some fruit or a healthy snack.
Healthy Banana Muffins
Rich, fragrant and healthy banana muffins.
- 1 cup whole wheat flour
- 1/4 cup buckwheat flour
- 1/4 cup almond meal (flour)
- 1 cup coconut palm sugar
- 2 tablespoons ground flax seed meal
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon (or more)
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup plain yogurt (I use non-fat, but use what you prefer)
- 2 tablespoons coconut oil
- 2 large eggs
- 2 very ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries, juice sweetened or unsweetened (watch out, these can have a lot of sugar added) or raisins
- 1/4 cup nuts of choice (I used pumpkin seeds today)
- parchment paper muffin liners
- Preheat oven to 350 degrees Fahrenheit
- Combine flours and next 7 ingredients (through salt) in a medium bowl. Stir with a whisk.
- In a small bowl mix with a whisk the yogurt, oil, egg, banana and vanilla extract until smooth. Add the cranberries and nuts. Stir gently.
- Pour the wet mixture into the dry mixture, stirring just until moist. Will be pretty thick.
- Spoon the batter into a muffin tin lined with parchment paper muffin liners. The parchment liners don’t require any oil, they are non-stick and are an incredible find! If you don’t have these then lightly spray your muffin tins with cooking spray. Bake at 350 degrees for 20-25 minutes or until a wooden pick inserted into center comes out clean.
- Cool in the pan for 5 minutes, then remove from the pan and cool completely on a wire rack.
- I usually freeze half the batch to put in a lunch box or enjoy at a later date.
May 16, 2017