Healthy Banana Bread Muffins
I love my grandma's banana bread, but it's really not the healthiest. I modified (and doubled) the recipe for healthy muffins! My family loves these and the kids cannot stop eating them.
Healthy Banana Bread Muffins
* yields 24 muffins and 12 mini muffins
Ingredients:
2 cups bananas (3-5 VERY ripe)
2 eggs
1/2 cup coconut oil
1/2 cup applesauce
1/2 cup sour milk (in a measuring cup: 1 Tbsp lemon juice, fill to 1/2 cup with milk) or buttermilk
1 cup brown sugar
2 cups whole wheat flour
2 cups oats, ground in a blender
2 pinches of salt
1 tsp cinnamon
2 tsp soda
4 tsp vanilla
1/4–1/2 cup chia seeds (we love the crunch these give!)
1/4–1/2 cup ground flax seeds
Whatever else you want to throw in: wheat germ, unflavored protein powder, chocolate chips, unsweetened coconut (all of these are good, may have to add more milk)
Directions: Preheat oven to 375ยบ. Blend bananas, egg, oil and milk together (I usually use a hand blender for the bananas, then do the rest in my KitchenAid). Mix in the rest of the ingredients. Mix well. Pour into greased muffin tins. Bake 15–18 minutes (or 13–15 for mini muffins), or tops bounce back when tapped.
This recipe is SUPER versatile so don't be scared to change it up a little! Using a different oil, milk, sweetener, flour, and add-ins have all worked for me in the past!
Healthy Banana Bread Muffins
* yields 24 muffins and 12 mini muffins
Ingredients:
2 cups bananas (3-5 VERY ripe)
2 eggs
1/2 cup coconut oil
1/2 cup applesauce
1/2 cup sour milk (in a measuring cup: 1 Tbsp lemon juice, fill to 1/2 cup with milk) or buttermilk
1 cup brown sugar
2 cups whole wheat flour
2 cups oats, ground in a blender
2 pinches of salt
1 tsp cinnamon
2 tsp soda
4 tsp vanilla
1/4–1/2 cup chia seeds (we love the crunch these give!)
1/4–1/2 cup ground flax seeds
Whatever else you want to throw in: wheat germ, unflavored protein powder, chocolate chips, unsweetened coconut (all of these are good, may have to add more milk)
Directions: Preheat oven to 375ยบ. Blend bananas, egg, oil and milk together (I usually use a hand blender for the bananas, then do the rest in my KitchenAid). Mix in the rest of the ingredients. Mix well. Pour into greased muffin tins. Bake 15–18 minutes (or 13–15 for mini muffins), or tops bounce back when tapped.
This recipe is SUPER versatile so don't be scared to change it up a little! Using a different oil, milk, sweetener, flour, and add-ins have all worked for me in the past!
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