Moist Whole-Wheat Banana Muffins

This week's recipe comes from my dear friend, Andrea. We worked together at Taste of Home cooking magazine.

Andrea shared, "This recipe is so easy! Our kiddo loves them with blueberries or chocolate chips."

Enjoy!

Ingredients:

• 1 cup Whole-Wheat Flour
• ¼ cup Coconut Oil melted or vegetable oil like rice bran or virgin light olive oil, melted
• 2 Eggs
• 2 Bananas mashed with a fork, use the one with black spot on the skin
• 1 teaspoon Baking Soda
• ¼ cup Honey or maple syrup or sugar free flavored maple syrup
• 1 teaspoon Ground Cinnamon

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Grease a 24-hole mini muffin tray or two 12-hole trays with coconut oil. Set aside.
3. In a large mixing bowl or the bowl of your food processor with the S-blade attachment, add all the ingredients in this order: whole-wheat flour, extra virgin coconut oil, eggs, mashed bananas, baking soda, maple syrup, and cinnamon (if desired).
4. Blend until combined and smooth. It's ok if you still have bits of bananas, it's actually better as it adds lots of moisture to these muffins.
5. If you are using a food processor it will not take more than 1 minute to prepare the batter.
6. Spoon the batter into the muffin tray and bake for 10-15 minutes max or until a chopstick inserted in the center of the muffins comes out clean.
7. Flip over the tray onto a cooling rack and cool at room temperature before eating.
8. You can freeze these whole-wheat banana muffins in ziplock bags and defrost them for 3-4 hours before eating.
9. Store in the pantry for up to 5 days in an airtight container.

Notes:

• Muffin Pan: we used a non-stick 24-cup mini muffin pan – no silicone.
  
• Oil: You can replace melted coconut oil with any vegetable oil of your choice. The healthiest options will be olive oil, rice bran oil, or almond oil.

Recipe Source