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Whole Wheat Banana Muffins Recipe

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This recipe for Whole Wheat Banana Muffins is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup wholewheat flour
1/4 cup extra virgin coconut oil melted or vegetable oil like rice bran or virgin light olive oil, melted
2 eggs
2 large ripe bananas mashed with a fork, use the one with black spot on the skin
1 teaspoon baking soda
1/4 cup maple syrup or honey or apple syrup for a lower carb recipe
1 tsp. ground cinnamon optional
Directions:
Directions:
1. Preheat oven to 180C (355F)
2. Grease a 12-holes mini muffins tray with coconut oil. Set aside.
3. In a large mixing bowl or the bowl of your food processor with the S blade attachment, add all the ingredients in this order whole wheat flour, extra virgin coconut oil, eggs, mashed bananas, baking soda, maple syrup and cinnamon (if desired).
4. Blend until combine and smooth. It is ok if you still have bites of bananas it is actually better as it adds lots of moisture to those muffins.
5. If you are using a food processor it will not take more than 1 minute to prepare the batter.
6. Spoon the batter into the muffin tray and bake for 10-15 minutes max or until a chopstick inserted of the centre of the muffins comes out clean.
7. Flip over the tray onto a cooling rack and cool at room temperature before eating.
8. You can freeze those whole wheat banana muffins in zip bags and defrost them 3-4 hours before eating.
9. Store in the pantry up to 5 days in a airtight container.
Number Of Servings:
Number Of Servings:
20-24 Mini Muffins
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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