These muffins are SUPER good and perfect for cold and flu season because they have zero sugar (except if you want to sprinkle a little on top)! We made them with spelt, so they are also low in gluten. These were perfect with a mug of hot water with lemon on a very cold winter afternoon!
Healthy + Delicious Banana Muffins
Adapted from Cookie + Kate
Ingredients
⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup (or honey)
2 eggs, preferably at room temperature
1 cup packed mashed ripe bananas (about 3 bananas)
¼ cup milk of choice
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
1 ¾ cups spelt flour
1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
Instructions
Preheat the oven to 325 degrees F. Grease 12 cups with butter or line your cupcake tin with papers. In a large bowl, beat the melted coconut oil and maple syrup 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. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like rolled oats (as in the original recipe) nuts, chocolate or dried fruit, fold them in now.
Divide the batter evenly between the muffin cups, filling each cup about 3/4 full. Lightly sprinkle the tops of the muffins with sugar (about 1 tsp in total) and cinnamon. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.