These are so yummy. The ripe bananas sweeten these muffins naturally. You’ve got a fiber packed muffin made with whole grains, and other simple, natural ingredients. These muffins are EASY to make. If you are not much of a baker, start with this recipe. Plus did you notice? No eggs, no butter. These breakfast muffins will appeal to both vegans and none-vegans alike. The mashed bananas add moisture to these yummy little things so trust me butter not needed! And the eggs..? I still can’t understand why they use it in almost every baking recipe, sometimes it’s just not necessary! So there you have another great flavor combination – banana and coconut. Match made in heaven. Enjoy!
1 cup whole wheat flour
1 cup old-fashioned, regular oats
2 ripe medium sized bananas
2/3 cup brown sugar
1/3 cup coconut oil
1/3 cup unsweetened coconut flakes, plus extra
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon, can add more if you are a cinnamon lover!
pinch of salt, adjust according to banana ripeness
You will also need:
12 cupcake liners
cupcake baking sheet
1. Preheat oven at 350ºF. Place the cupcake liners in the baking sheet.
2. Mix the bananas, oil and sugar together in a mixing bowl. The mixture will end up a bit liquid but that’s okay… Next comes the dry ingredients. On a separate mixing bowl add the flour, oats, cinnamon, baking powder and soda. Now whisk together to incorporate – you don’t want to take a bite of baking soda in your muffin..don’t you? Now incorporate the dry ingredients into the wet ones. This will create a thick batter.
3. Using a large soup spoon or ice cream scooper divide the mixture into the 12 cupcake liners. TOPPINGS – I made 6 of my muffins with extra coconut flakes on top, while the remaining ones were topped with chopped, lightly salted cashews. Yum. Choose your favorite! Nuts add healthy fats and are a good source of protein and omega-3s.
4. Bake for 15-20 minutes. At 15 minutes check your muffins by inserting a toothpick inside of them. If it comes out clean – they are done! Take them out. If you want the coconut flakes to brown like in the pictures, leave them a few minutes extra but do not exceed 20min total! I added a few extra flakes after they were baked so you get a nice contrast between brown and white flakes.
… in a baking mode yet?