If you’re like me and are always on the go, it’s important to have things in the kitchen that you can grab that are filling and nutritious. Save that extra 4 dollars you’d spend at your coffee shop on a baked treat and instead whip up a batch of these “Fluffy Nutty Muffins” that you can be sure have wholesome ingredients!
Prep Time – 12 minutes
Cook Time – 22 minutes
Servings – 12
- ⅓ cup melted coconut oil
- ½ cup maple syrup or honey
- 2 eggs
- 1 cup packed mashed ripe bananas (approx. 3)
- ¼ cup unsweetened almond milk (or 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 sprouted whole wheat flour
- ⅓ cup old-fashioned oats
- ¾ cup of walnuts (or nut of choice)
- Preheat the oven to 325F degrees. Grease all 12 cups of your muffin tin with butter or non-stick cooking spray or line with muffin tins.
- In a large bowl, beat the melted coconut oil and maple syrup together with a whisk. Add the eggs and beat well.
- Add in the bananas and mash with a fork (I like to leave some chunks for added texture). Pour in the almond 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.
- Fold in the walnuts or any other mix-ins
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full.
- Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. Run a butter knife along the outer edge of the muffins to loosen them from the pan. Keep in an airtight container to last up to a few days. If needed, store in freezer for lasting freshness.
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