Why You’ll Love This Recipe
This recipe is a game-changer for anyone looking to enjoy a healthier muffin without refined sugars. The natural sweetness from ripe bananas and honey makes them perfectly sweet without being overpowering. The addition of coconut oil gives these muffins a lovely richness, while the texture remains light and fluffy. You can make a batch in under 20 minutes, making them ideal for busy mornings or a quick snack. Plus, they’re easily customizable to fit gluten-free diets, so everyone can enjoy them!
Ingredients
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3 Ripe Bananas
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¼ cup Coconut Oil, melted
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¼ cup Honey or Agave Syrup
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1 Large Egg (room temperature is best)
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1 teaspoon Vanilla Extract
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1 ½ cups All-Purpose Flour (or gluten-free flour blend)
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1 teaspoon Baking Soda
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½ teaspoon Baking Powder
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½ teaspoon Salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray or line with muffin liners. Set aside.
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In a large mixing bowl, mash the bananas with a fork until only small lumps remain.
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To the mashed bananas, add the melted coconut oil, honey (or agave syrup), egg, and vanilla extract. Mix until well combined.
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In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix, as overmixing can result in tough muffins.
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Fill each muffin cup about ⅔ full with the batter.
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Bake for 12-15 minutes, or until the tops of the muffins bounce back when gently touched, and a toothpick inserted into the center comes out clean.
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Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
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Servings: 12 muffins
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Total Time: 20 minutes (including prep and baking time)
Variations
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Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
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Add-ins: You can stir in chocolate chips, chopped nuts, or dried fruit like raisins for extra flavor and texture.
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Vegan Option: Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) in place of the egg and agave syrup instead of honey.
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Spices: Add a pinch of cinnamon or nutmeg to give the muffins a warm, spiced flavor.
Storage/Reheating
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Storage: Store the muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to 1 week.
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Freezing: These muffins freeze well! Allow them to cool completely, then place them in a freezer-safe container or bag. They’ll stay fresh for up to 3 months. To reheat, simply microwave for 20-30 seconds or warm in the oven at 350°F for 5-7 minutes.
FAQs
1. How do I know when the banana muffins are done?
The muffins are done when they’ve risen and the tops bounce back when lightly touched. You can also check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, the muffins are ready.
2. Can I use a different type of oil?
Yes, you can substitute coconut oil with another mild-flavored oil like vegetable oil or olive oil. However, coconut oil adds a subtle flavor that complements the banana taste nicely.
3. Can I make these muffins without eggs?
Yes, you can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water), or use applesauce as a binder. The texture may vary slightly, but it will still be delicious.
4. Can I add chocolate chips to these muffins?
Absolutely! Feel free to fold in ½ to 1 cup of mini chocolate chips or regular-sized chips to the batter before baking. This is a great way to add some extra sweetness.
5. Can I double the recipe to make more muffins?
Yes, you can easily double the recipe if you want to make a larger batch. Just make sure to adjust your baking time if you’re using multiple muffin tins or need to bake in batches.
6. Why are my muffins dense?
Dense muffins can result from overmixing the batter or using too much flour. Be sure to measure the flour properly (spoon and level it) and mix the batter gently to avoid overworking the gluten.
7. Can I use maple syrup instead of honey?
Yes, maple syrup is a great alternative to honey. It will give the muffins a slightly different flavor but still work beautifully in this recipe.
8. Can I freeze these banana muffins?
Yes, these banana muffins freeze well. Let them cool completely before placing them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.
9. How should I store leftover banana muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 3 months.
10. Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used in place of all-purpose flour. However, it will give the muffins a denser texture and a slightly nuttier flavor. You may also need to adjust the baking time slightly.
Conclusion
These Everyday Banana Muffins are not only quick and easy to make but are also a wholesome treat with no refined sugar. They make for a nutritious breakfast or snack, especially when you’re in a rush. With endless variations to suit your taste preferences, they’re bound to become a family favorite!
Print
Everyday Banana Muffins
These Everyday Banana Muffins are a healthy, no-refined-sugar breakfast or snack option, offering natural sweetness from ripe bananas and honey, with a light and fluffy texture thanks to coconut oil.
- Total Time: 20 minutes
- Yield: 12 muffins
Ingredients
3 Ripe Bananas
¼ cup Coconut Oil, melted
¼ cup Honey or Agave Syrup
1 Large Egg (room temperature)
1 teaspoon Vanilla Extract
1 ½ cups All-Purpose Flour (or gluten-free flour blend)
1 teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with muffin liners.
- In a large mixing bowl, mash the bananas with a fork until only small lumps remain.
- Add the melted coconut oil, honey (or agave syrup), egg, and vanilla extract to the mashed bananas. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fill each muffin cup about ⅔ full with the batter.
- Bake for 12-15 minutes, or until the tops bounce back when touched and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Gluten-Free Option: Use a gluten-free flour blend.
- Vegan Option: Substitute the egg with a flax egg and use agave syrup instead of honey.
- Add-ins: Stir in chocolate chips, chopped nuts, or dried fruit like raisins for extra flavor.
- Spices: Add a pinch of cinnamon or nutmeg for a spiced flavor.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: Muffins freeze well for up to 3 months. Reheat in the microwave or oven.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 12g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg