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Breakfast Banana Muffins Recipe

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This recipe for Breakfast Banana Muffins, by , is from Wholesome Eating, 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!



Nonstick cooking spray (optional)
2 cups whole-wheat flour
2 tsp baking powder
tsp baking soda
tsp fine sea salt (or Himalayan salt)
1 large egg lightly beaten
cup raw honey
cup unsweetened almond milk
cup extra-virgin organic coconut oil melted
1 tsp pure vanilla extract
3 medium ripe bananas mashed

1. Preheat oven to 350 F.
2. Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
3. Combine flour, baking powder, baking soda, and salt in a large bowl; mix well. Set aside.
4. Combine egg, honey, almond milk, oil, and extract in a medium bowl; mix well.
5. Add egg mixture to flour mixture; mix until just blended.
6. Gently fold in bananas.
7. Evenly divide batter among prepared muffin cups.
8. Bake 18 to 23 minutes, or until tester inserted into the center comes out clean.
9. Transfer muffins to rack; cool.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
38 mins
Personal Notes:
Personal Notes:
Amount Per Serving (1 serving)
Calories 165 (Calories from Fat 54)
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 246mg 10%
Total Carbohydrates 27g 9%
Dietary Fiber 3g 12%
Sugars 9g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.




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