Let’s be honest, it takes courage to make a new recipe. Trying something new can feel overwhelming and hard at times. You’re not sure exactly how it will turn out. You wonder if it’s worth trying and purchasing new ingredients.
Well for this healthy banana muffin recipe, we’re lessening the amount of uncertainty. You can find most of the items in your pantry. This means you can let out a sigh of relief.
I’m sharing the secret to making moist healthy banana muffins without using a ton of sugar.
Because I know how hard it can be around food. I struggled with multiple eating disorders and would spend countless hours looking for the “perfect” recipe. So today I’m sharing a recipe that tastes good and you can feel good about.
So what makes these muffins healthy?
It’s using ripe bananas.
It’s using plant based milk and ingredients you feel good about.
So I’m going to share with you how to make banana muffins quick and easy.
The secret is having ripe bananas. Ultimately the more brown spots the banana has the sweeter it is. This means you don’t have to use as much artificial sugar. So any spotted bananas sitting in your home can be put to good use.
This recipe is for you if you’re looking for a healthy snack or quick breakfast to take on the go. The muffins keep for about 10 days in the fridge. The banana muffins taste even better when reheated the following day in the oven or microwave.
A quick and easy recipe for healthy banana muffins. All you need to do is grab ripe bananas, walnuts, and a few ingredients you typically keep in your pantry.
Course Breakfast, Snack
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
1/2cupcoconut sugarcan substitute with brown sugar
1/4cupalmond or coconut milkunsweetened
1/2cupwalnutschopped plus 2 tablespoon chopped walnuts for sprinkling on top of muffins
Preheat the oven to 350 F / 176 C. Place a little coconut oil in each muffin tin. You can also use muffin liners. I have found just a bit of coconut oil or vegetable oil rubbed in the muffin tin does the trick without making extra waste.
In a mixing bowl, add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Give it a stir and set aside.
In another mixing bowl, mash the bananas. Then add in the melted coconut oil, coconut sugar, egg, vanilla extract, and plant based milk. Slowly add in the dry ingredients and stir until combined. Fold in the 1/2 cup of walnuts.
Transfer the batter to a muffin tin. Fill each muffin tin 3/4 of the way. Top the muffins with optional 2 tablespoons of walnuts. Bake for 25 minutes or until a toothpick inserted comes out clean. Let muffins cool.
If the bananas aren’t very ripe you can add in a tablespoon of sugar.