I’ve been using the original recipe of these banana bread muffins from Yummie’s Noshery for a couple of years already. It’s extremely easy and super tasty. But lately I decided to alter it a little bit towards the healthy side, at least I want to believe so. 🙂
The recipe calls for only a ziplock bag and a measuring cup, but i feel like whisking all the ingredients in one bowl does a better job for the muffins texture.
3 brown bananas – the result is way better with very ripen ones
1/2 cup cane sugar
1 cup whole wheat flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup coconut oil
1 teaspoon vanilla
Preheat the oven to 375 F (190 C).
What you do, is adding an item from the list above and mix every time in the order the list goes. So mash your bananas, add the eggs, then sugar, then flour, salt, baking soda and powder, cinnamon – mix, then add coconut oil and vanilla, mix the last time and you are done.Line the muffin tin with cupcake liners or use some oil or butter. I prefer as less mess as possible as well as minimum clean up. So liners is my choice. Pour the batter into each filling 2/3 of a cup. Bake for 20 mins. Check with a toothpick, if still sticky add few more minutes. You can also bake it as a loaf, but it took me around 30-35 minutes till completely baked.Success every single time! And Alya was able to help with it since she was 2 years old if not younger. Great activity for a toddler with a yummy result! And I can honestly say – best whole wheat banana bread muffins ever indeed.