Muffins are such an easy snack, breakfast, or treat. I love to make them and have them on hand for the busy moments. Will is always encouraged by having quick snacks on hand when hunger strikes! I hope you enjoy this recipe as much as we do!
Scrumptious banana muffins are an excellent way to use those ripe bananas on your counter!
- 3 Ripe Bananas
- 1 Egg
- 1/3 cup Applesauce
- 1 tsp Vanilla Extract
- 1 tbs Maple Syrup (or Honey)
- 1/2 cup Unsweetened Almond Milk*
- 2 tbs Olive Oil of melted Coconut Oil
- 2 cups While Whole Wheat Pastry Flour (or all-purpose flour)
- 1 tsp Baking Soda
- 1/2 tsp Cinnamon
- Pinch of Salt
- 1/2 cup Blueberries or Chocolate Chips
Preheat oven to 350 degrees. Grease 12-cup muffin tin or line with paper cups. It is recommended to spray the paper cups with nonstick cooking spray as the muffins will stick to the liner.
In a medium bowl, whisk together flour, baking soda, cinnamon and salt.
In a large bowl, mash the banana. Add in egg, applesauce, vanilla, maple syrup and almond milk. Mix the dry ingredients into the banana mixture. Add oil to the batter and combine.
Gently stir in desired add-ins. Divide the batter between the 12 muffin cups. Bake muffins for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
*Feel free to use whatever milk you have on hand.
To make the muffins vegan, substitute a flax egg (1 tablespoon ground flax and 3 tablespoons water, let sit for 5 minutes) for the egg.
To make the muffins gluten free, substitute your favorite gluten free flour for the white whole wheat pastry flour.