Healthy & Easy Banana Muffins

I’ve finally had a quiet moment to write up this delicious Banana Muffin recipe that you all asked for after seeing it on my Instagram story. If you’ve got a bunch of overripe bananas sitting in your fruit bowl, this simple recipe is for you (and the kids, of course). These muffins are not only healthy, they are tasty and moist too. I can almost guarantee that you’re going to be wanting to eat them with your kids, you may even fight over them if there isn’t enough, so make a big batch!

I preferred to using a mini muffin tray to make our banana muffins so that the kids are more likely to eat the whole thing, and can easily go back for seconds and thirds without wasting food. Using this tray also shortened the cooking time. If you only have a regular size muffin tray,don’t worry, just cook them for a little longer. The recipe below makes 2 trays of the miniature muffins.

Ingredients

  • 1 3/4 cups of White Whole Wheat/Grain Flour

  • 1 tsp Bicarb Soda

  • 1/2 tsp Pink Himalayan Salt

  • 2 Eggs

  • 1/2 cup melted Coconut Oil

  • 1/2 cup Raw Honey (you could also substitute with maple syrup)

  • 1/4 cup of Greek Yogurt or Buttermilk

  • 1 tsp Vanilla Extract

  • 1 1/2 cups of mashed ripe Bananas (approx 2-3 medium bananas)

  • 1/2 cup of Dates (this is optional)

I added in dates into our muffins just to make them a littler healthier and sweeter. This recipe is really versatile so have fun experimenting with different additions. You could try your favourite nuts or even some chia or hemp seeds. If you want to be a little naughty, some dark chocolate would be yummy too.

Method

  1. Preheat the oven to 180 degrees celsius. Grease your muffin tin with some coconut oil and set aside.

  2. In a large bowl, mash your ripe bananas with a fork.

  3. Add in your eggs, yogurt/buttermilk, coconut oil and vanilla. Combine the wet ingredients with a beater on low.

  4. Slowly add in the flour, salt and bicarb soda as you are beating the mixture. Once your muffin batter is nicely combined, set it aside.

  5. Roughly chop your dates and add them to the batter. Mix them gently in with a spatula. Add in your honey here too. You can also add in any nuts here.

  6. Your batter is now ready to be poured into the muffin tin and then baked in the oven. Bake the muffins for 15 minutes, or until golden. To check if they are ready, insert a butter knife at the top of the muffin - if it comes out clean they are cooked and ready to take out.

  7. Once your muffins have cooked, let them rest on a cooling tray for a few minutes.

  8. Eat them and enjoy!

These healthy muffins are yummy enough on their own. But.. for the connoisseurs among you, try serving them with a fresh mint leaf, scoop of coconut yogurt and a raspberry on top for a scrumptious combo.


These muffins can be easily frozen for later, they’re a great snack for kids when you’re on the go!

I hope you all love making and eating your own banana muffins. I’d love to hear your feedback and the tweaks you come up with in the comments below.

Hanadi xx

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