Whole Wheat Banana Muffins

Found this amazing healthy banana muffin recipe! All of us love it! Original recipe on Cookie and Kate.

Whole Wheat hone Banana Muffins

Serves: 11 muffins

Ingredients

• ⅓ cup melted coconut oil or vegetable oil
• ½ cup  honey
• 2 eggs
• 1 cup packed mashed ripe bananas (about 3 bananas)
• ¼ cup milk of choice
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon cinnamon, plus more for sprinkling on top
• 1¾ cups whole wheat flour
• ⅓ cup old-fashioned oats, plus more for sprinkling on top
• 1 teaspoon sugar for sprinkling on top (optional)

Instructions

1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease 11 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
2. In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add 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, chocolate or dried fruit, fold them in now.
4. Divide the batter evenly between the 11 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a light sprinkling of sugar (about 1 teaspoon). Bake muffins for 23 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. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is or with a spread of nut butter or regular butter.