Healthy Banana Muffins

INGREDIENTS

• ⅓ cup melted coconut oil or extra-virgin olive oil

• ½ cup maple syrup or honey

• 2 eggs, preferably at room temperature

• 1 cup packed mashed ripe bananas (about 3 bananas)

• ¼ cup milk or water

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• ½ teaspoon cinnamon

• 1 ¾ cups whole wheat flour

• ⅓ cup old-fashioned oats

INSTRUCTIONS

1 Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). 

2 In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.

3 Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts or chocolate chips, fold them in now.

4 Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

5 Place the muffin tin on a cooling rack to cool. 

These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).