Banana bread is one of my favorite treats. I have never been wild about bananas (in fact the texture really freaks me out), but I love the flavor! I love the depth of flavor they bring to a simple bread recipe, so it is no surprise that I often let bananas become overly ripe just so I can use them in banana bread. However, the banana bread I am most familiar with is filled with butter and flour and things that make my stomach hurt and body feel sluggish. So I made it a goal to create the same comfort that banana bread brings but with a healthy twist (surprise, surprise).
Now, I love these muffins, but it was one of those recipes that I was nervous for my family to try because they are not as fluffy or full of buttery goodness. Thankfully, these muffins made my parents question the “healthy” factor. They could not believe it was only sweetened with Pure Maple Syrup and that the buttery notes were replaced by coconut oil! They loved the denser texture and the fact you could really taste the bananas. I was obviously thrilled and we consumed all 16 within 2 days.
I honestly do not have as many words as I typically have to share with my other recipes because there are no secret benefits and I am honestly not trying to convince you to try anything too new. These are simply banana bread muffins and if you are looking for a little comfort food in your life, these will give you that comfort without giving into bread made with potentially harmful ingredients.
Banana Bread Muffins Recipe
This recipe yields anywhere from 12 to 16 muffins depending on how big you make them. Feel free to heat them up and add almond butter before consuming. Trust me, it is a great treat!
- 3 bananas; the riper the better
- 2 cups almond flour
- 2 eggs
- 1/4 cup pure maple syrup
- 3 tablespoons coconut oil
- 1 tablespoon baking power
- 3 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 tablespoons pure vanilla extract
- 1 teaspoon sea salt
- Optional: walnuts, coconut flakes, dark chocolate chips
- Preheat your oven to 350 °F.
- Peel and mash your bananas until smooth.
- Add eggs, maple syrup, coconut oil, and vanilla extract. Combine with a handheld or standing mixer.
- In a separate bowl, mix almond flour, baking powder, cinnamon, nutmeg, and sea salt. Slowly pour mixture into the banana mix and stir until smooth. If desired, add optional ingredients such as walnuts, coconut flakes, or dark chocolate chips.
- Grease your muffin tins (or use cupcake wrappers) to make sure your muffins do not stick! Slowly scoop about 2 tablespoons of the mixture in each muffin tin. This should make 12 to 16 muffins.
- Bake for 25-30 minutes depending on your oven.
- Melt dark chocolate chips and drizzle on the muffins while cooling (if wanted!)