Have soft, south of the border bananas sitting on your counter or in your fridge and need a quick, easy, and healthy recipe for banana bread muffins? Well here you go. This was my attempt at taking our beloved banana bread (sans nuts, because ew, walnuts), and making them as guilt free as possible. It’s full of gluten, maple syrup, and applesauce.
Banana Bread Muffins
makes 12 muffins
3 medium-large overripe bananas
1 1/2 cups unbleached all-purpose flour
1/3 cup unsweetened applesauce
1/4 cup (4 Tablespoons) real maple syrup
1 flax egg (1 Tablespoon flax meal + 2 Tablespoons water)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
cinnamon, to taste
1/4 cup unbleached all-purpose flour
2 Tablespoons flax meal
1 1/2 Tablespoons maple syrup
1 Tablespoon coconut oil, solid
1 teaspoon cinnamon
- Preheat oven to 350°. Spray the cups of a standard size muffin tin, or line with paper liners.
- Make your flax egg. In a small bowl, combine the flax meal and water and let sit for a few minutes until it thickens.
- In a separate, larger bowl, mash the bananas until as smooth as possible. A few chunks is okay.
- To the mashed bananas, add the maple syrup, flax egg, and applesauce. Mix until combined.
- In a third bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold the dry ingredients into the wet. Do not over mix.
- Divide evenly into the prepared muffin tin.
- Mix together the topping ingredients, breaking up the solid coconut oil with a fork as you stir it all up. (Alternately, you could melt the coconut oil and drizzle over the other combined ingredients to get bigger clumps.) Sprinkle topping on muffin batter. Each muffin gets about 3 Tablespoons of topping.
- Bake 22-25 minutes until an inserted toothpick comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes. Remove from the pan and let completely cool on a wire baking rack. Store in an airtight container for up to 5 days (less if you’re in a humid climate). These can be refrigerated for a longer shelf life.
[Everything depends on the brand of ingredients you use, but these came out to about 140 calories each. Low fat because coconut oil is the only source of it. About 25 carbs. Ish.]