On cold winter nights, there is nothing like the smell of banana muffins baking in the oven. And while you may think it’s easier to pick up baked treats rather than make them yourself, many store-bought muffins are closer to a small cake and can really derail your healthy eating habits.
That’s why I love this healthy recipe from The Family Cooks by Kirstin Uhrenholdt. With no refined sugar and whole-wheat flour instead of white, it is definitely a nutritious option if you are craving something sweet.
Not a fan of muffins? You can easily make this into banana bread. See the directions at the bottom of the recipe.
4 bananas (the riper the better)
1 egg, beaten
¼ cup melted coconut oil, or neutral-flavored oil such as safflower
½ to ¾ cup honey (depending on the ripeness of the bananas)
1 ½ cups of whole wheat flour
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
½ teaspoon of Salt
Preheat the oven to 350F with the rack in the middle. Line 12 cups of a muffin tin with liners or oil well.
In a large bowl, mash the banana, with a potato masher or fork. Add the egg, oil, and honey and stir to combine. Using a rubber spatula, fold in the remaining ingredients. Fill the muffin cups three-fourths full.
Bake until toothpick is inserted in a muffin comes out clean. About 20 minutes.
Alternative: Banana Bread
Prepare an 8 1/2 x 41/2 – inch loaf pan with a thin coat of oil. Pour the muffin batter into it and bake ar 350F until the tip of a knife inserted into the center of the bread comes out clean, 50 to 60 minutes.