I don’t know about you, but…
We LOVE muffins at our house!!!
These Healthy Banana Nut Muffins are a great way to enjoy all of the goodness in a healthier way, by substituting refined sugars for options like applesauce and raw honey helps to make this tasty treat an even better alternative, only adding to the moistness and deliciousness!!
I make mine gluten and dairy free, but you don’t have to….they work with regular flour and milk, just as well…and are just as YUMMY!!!
They also don’t have to be minis, they can definitely be full size muffins, whichever you prefer.
So, let’s stop talking and get to the RECIPE!!!
HEALTHY BANANA NUT MUFFINS
1 large egg
3 ripe bananas
1/2 cup applesauce (unsweetened or sweetened)
1/4 cup raw honey or maple syrup
3 Tbsp. avocado oil or coconut oil
1 tsp Flax Seed
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chopped walnuts
1 tsp pure vanilla extract
1 1/3 cups flour
(or Gluten Free Flour)
Instructions:
1) Preheat your oven to 375 degrees and either coat your muffin tin with oil or use paper cupcake liners or mini cupcake liners.
2) In a large mixing bowl, lightly whisk the egg. Add ripened bananas and mash well. Add applesauce, raw honey/maple syrup, oil, vanilla, baking powder, baking soda, salt, cinnamon, nutmeg and stir to combine.
3) Add flour and gently stir until well incorporated. Do not over mix, otherwise muffins won’t be as moist.
4) Fold in 1/2 cup of walnuts. (You can also have an additional 1/4 cup to sprinkle on top)
4) Fill each muffin tin about 3/4 of the way and bake for 20 -22 minutes or until springy to the touch, or toothpick inserted into the center of each comes out clean, for full size muffins. **For mini muffins, bake for 10-12 minutes, until springy to the touch or toothpick, inserted in the center comes out clean.
5) Let muffins cool for about 5 -10 minutes and then transfer to a cooling rack to cool completely…if you can wait that long!! 😉
ENOY!!!
NOTES:
- Store: Refrigerate in an airtight container for up to 1 week.
- Freeze: In an airtight container or freezer bag for up to 3 months. Thaw on the counter for a few hours or overnight.
- Bananas: Choose very ripe bananas that are yellow with many brown spots. Previously frozen bananas are fine, too, just make sure to thaw completely.
- Flour: You can use a variety of flours, I prefer organic and gluten free.
- Sweetener: Maple syrup, raw honey, agave or other sweetener works well for these muffins.
- Applesauce: Either unsweetened, sweetened, or homemade applesauce works well in this recipe. (You can substitute the applesauce with Greek yogurt with a 2% or higher fat content)
- Cinnamon: Ceylon Cinnamon is my absolute favorite – It is ‘true’ cinnamon, unlike the kind normally found in the baking section today. It is a true ‘superfood’ and is so flavorful and is full of antioxidants.
- Egg: for rising and binding
- Oil: Avocado oil, grapeseed oil, or coconut oil all work well, though remember that coconut oil should be melted before measuring.
- Baking Staples: Baking soda and baking powder are for leavening and salt is for taste.
Lori Jorgensen is an Entrepreneur. Certified Freedom Lifestyle & Biblical Leadership Coach, 3x Certified Radiant Leader, VIP Ambassador for Girl Power Alliance, Podcast Host, and soon to be author.
She is on a mission to empower women to find FREEDOM and SUCCESS both Personally and Professionally.
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