“HEALTHIER” BANANA MUFFINS

This easy muffin recipe is an alternative to throwing out those “too-brown-to-eat” bananas. I reach for these muffins when there’s no time for breakfast, or I want a sweet treat, but don’t want the sugar. They freeze well, but you’ll find they’ll get eaten before you can store them away.

“HEALTHIER” BANANA MUFFINS

SERVINGS: 12 MUFFINS
PREP TIME: 15 MINUTES
COOKING TIME: 25 MINUTES
TOTAL TIME: 40 MINUTES

INGREDIENTS

• 3 ripe bananas (mashed)

• 1 1/2 cup of four

• 1 teaspoon of baking powder

• 1 teaspoon of baking soda

• 1/2 teaspoon of salt

• 1/4 cup of honey

• 1/4 cup of coconut oil

• 1 teaspoon of vanilla extract

• 1 large egg

• 1 teaspoon of cinnamon

• 1/4 teaspoon of allspice

• 1/4 teaspoon of nutmeg

• 1/4 cup of chopped nuts of choice (optional)

• 3/4 cup of chopped dark chocolate bar

INSTRUCTIONS

1. Prep

   Preheat your oven to 350 degrees and line your muffin tins with cupcake wrappers.

2. Make the Batter

   In a large bowl, mix together the bananas, honey, coconut oil, egg, salt, cinnamon, allspice, nutmeg, vanilla extract, baking powder, and baking soda. Once everything is combined, add the flour and mix well.

3. Cook the Muffins

   Pour the batter into each muffin tin and add the chopped nuts on top of each (optional). Put in the oven and cook for about 25 minutes.

4. Serve and Enjoy!