Banana Bread Muffins

5 from 2 votes

These easy Banana Bread Muffins are perfect for healthy breakfasts or grab-and-go snacks. Made in a bowl in 30 minutes, these extra moist muffins will win the hearts of kids and adults.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: Clean eating, Dairy-free, Oil-free

Keyword: baking, banana, oat flour, peanut butter

Servings: muffins

Ingredients

3 large ripe bananas about 12 oz (350 g)
2 large eggs
80 g (⅓ cup) nut butter I recommend almond butter or peanut butter
45 g (3 tbsp) canola oil replace with preferred vegetable oil or melted butter
1 tsp vanilla extract
230 g (2 cups) wholewheat flour replace with oat flour or all purpose flour
80 g (⅓ cup) coconut sugar replace with brown sugar or granulated sweetener of choice
2 tsp baking powder
1 tsp ground cinnamon
⅙ tsp sea salt
walnuts chopped, optional

Metric - US Customary

Instructions

Preheat oven to 180°C (350°F) and prepare a muffin mold with muffin liners. Make sure you grease the muffin liners to prevent the desserts from sticking.
In a large mixing bowl, mash three ripe bananas with a fork until completely smooth. Once mashed, add eggs, nut butter, canola oil, vanilla extract and ground cinnamon.
Add coconut sugar and a pinch of salt, then stir the mixture with a whisk or fork until combined.
Stir in the whole-wheat flour and the baking powder, then give it a good mix until smooth. If desired, fold through a handful of chopped walnuts, but do not overmix the batter.
Fill ⅔ of each prepared muffin cup with batter and bake in hot oven for 20 to 30 minutes - mine took 23 minutes. Do not overbake, they are ready when a toothpick inserted into the center comes out clean.
Le cool for at least 15 minutes before serving.

Notes

Storage directions

To store. Let the muffins cool completely to room temperature first, then transfer them to an airtight food container. At room temperature they will stay fresh for up to 3 days, in the fridge they will last for up to 5 days.
To freeze. Let the muffins cool, then pack them in zipper bags and freeze for up to 3 months. Before serving, remove the desired amount the freezer and pop in hot oven for a couple of minutes or microwave for some seconds.

Nutrition