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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!

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Prep Time – 12 minutes

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Cook Time – 22 minutes

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Servings – 12

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  • 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)

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  1. 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.
  2. In a large bowl, beat the melted coconut oil and maple syrup together with a whisk. Add the eggs and beat well.
     –
  3. 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.
  4. Add the flour and oats to the bowl and mix with a large spoon, just until combined.
  5. Fold in the walnuts or any other mix-ins
  6. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full.
  7. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  8. 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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