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
