Ingredients
Units
- 2/3 cup mashed ripe bananas
- 1/3 cup coconut oil
- 1 egg, room temperature
- 1 tablespoon honey
- 1/2 cup coconut sugar, fine muscovado sugar or organic sugar
- 1/2 cup white whole wheat flour (for fluffier muffins, substitute all-purpose flour)
- 1/2 cup whole wheat flour (finely ground)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 2 tablespoons wheat germ or seeds (optional)
Instructions
- Preheat the oven to 350ºF / 180ºC.
- Have ready a muffin mold lined with 8 paper cups.
- In a large bowl, put mashed bananas and beat while adding coconut oil and sugar. There will be some chunks of banana still. You can use an electric mixer or a whisk.
- Add egg and vanilla and beat to mix.
- Add honey and mix.
- Over this batter, sift flour, baking powder, soda, and salt.
- Stir just until combined but be careful not to overmix (as this will make your muffins tougher).
- Divide batter among paper cups and sprinkle the chopped nuts on top.Â
- Bake for 20-25 minutes, until a cake tester or toothpick inserted in the center comes out clean, Be careful not to overcook as they will dry more than necessary.
- Let cool on a wire rack for some minutes, and eat warm or on the same day.
- See Notes below for storage and freezing.Â
Notes
- Baking time:Â keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.Â
- Bananas: use very ripened, dark-spotted bananas, they are sweeter, and the flavor will be superior. You can always roast them if they do not ripen enough, which is a great hack.
- Storing: they are best eaten the day they're baked, but you can keep them at room temperature for a couple of days, in an airtight container or sealed plastic bag, or under a cake dome. Make sure they're not squished together.Â
- Freezing: they can be frozen for a month, always well wrapped. I use plastic wrap and then aluminum foil or a sealable plastic bag. Defrost them at room temperature. And I suggest you warm them slightly in the oven before eating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Muffins & Quick bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8
- Calories: 216
- Sugar: 4.8 g
- Sodium: 234.8 mg
- Fat: 14.8 g
- Carbohydrates: 18.9 g
- Fiber: 2.6 g
- Protein: 4.1 g
- Cholesterol: 23.3 mg