These muffins came about due to the omnipresent cluster of over-ripened bananas on my kitchen counter. The recipe has seen many iterations; the version listed here is my favorite yet!
They are moist, hearty, and dense while not too heavy, and are lightly sweetened from the ripe bananas and a touch of honey. They’re also a quick baked good to make when you have a time crunch.
My family loves eating them for breakfast alongside scrambled eggs and sautéed greens on the weekend, or packed with Greek yogurt and berries on the side for a meal prepped breakfast on the move. For a sweeter treat, I like to add semi-sweet chocolate chips!
Why we love them:
Nutritionally, these muffins pack a punch. They’re a great source of fiber-dense carbs from the bananas and oat flour. They’re also full of healthy fats from the almond flour and avocado oil. Fiber and healthy fats in particular help to keep you full and satisfied from a meal for longer and can reduce cravings later in the day. See the nutrition facts below for the full breakdown.
Ingredients:
4 medium-sized bananas
¼ cup avocado or coconut oil (melted)
¼ cup honey
2 large eggs
1 tsp vanilla
1 cup almond flour
1 cup oat flour
A scant 1/2 cup all-purpose gluten-free flour or regular all-purpose flour
1 tsp cinnamon
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup semi-sweet or dark chocolate chips (optional)
How to:
Preheat the oven to 350 degrees and line muffin cups in a standard-size muffin tin.
Mash bananas with a fork or pastry cutter in a medium-sized mixing bowl
Whisk thoroughly with oil, honey, eggs, and vanilla.
In a smaller mixing bowl, combine dry ingredients until fully mixed and the lumps broken apart.
Stir into the wet ingredients until combined. For a more treat-like muffin, add chocolate chips here.
Divide evenly between 11-12 muffin cups and bake for 20-22 minutes or until muffins are slightly browned on top, spring back to the touch, and a toothpick inserted comes out clean.
Enjoy!
