Banana Bread Muffins

INGREDIENTS (12 MUFFINS)

Olive oil – 1/3 cup (can substitute 1/3 cup melted coconut oil)

Maple syrup or honey – ½ cup

Eggs – 2

Ripe bananas – 1 cup packed, mashed (about 3-4 bananas)

Milk of choice (cow, almond, oat, etc) – ¼ cup

Baking soda – 1 teaspoon

Vanilla extract – 1 teaspoon

Salt – ½ teaspoon

Cinnamon – ½ teaspoon

Whole wheat flour – 1 ¾ cup

Flaxseed – 2 tablespoons, ground

Chocolate chips – ½ cup

INSTRUCTIONS

  1. Preheat the oven to 325 degrees F. If not using non-stick pan, grease all 12 cups of your muffin tin with butter or non-stick cooking spray.

  2. In a large bowl, beat the olive oil and maple syrup (or honey) together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt, and cinnamon.

  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined.

  4. Add the chocolate chips and flaxseed to bowl and mix, until combined.

  5. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. 

  6. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

  7. Place the muffin tin on a cooling rack to cool. (These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months).

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