This recipe is a must, and is great because there is a very small amount of sugar … To make it I used the least processed sugar in the market, whole-wheat flower and coconut oil! It is a big hit at our home.
Banana Nut Muffins
- 1 ¼ cup of 100% whole-wheat pastry flour
- 1 tsp. baking soda
- ½ tsp. cinnamon
- ¼ tsp. salt
- 2 eggs
- 1 tsp. pure vanilla
- ½ cup coconut oil
- 1/8 cup evaporated cane juice
- 1 ½ cups of mashed bananas about 3 ripe bananas
- ½ cups chopped and toasted walnuts
- 12 muffin liners
Preheat oven to 350 degrees. In a large bowl, combine flour, baking soda, salt and cinnamon.
In a medium bowl, whisk together eggs, vanilla, coconut oil, evaporated cane juice, and bananas.
Add the wet ingredients to the dry ingredients and stir until combined.
Fold in the nuts. Spoon the batter to fill each one of the muffin cups just below the muffin pan edge. Do not overfill, to allow for the batter to rise.
Place in oven and cook for 12 minutes.
Check the muffins for doneness by inserting a took pick into the center of the muffin until it comes out clean. Depending on whether you have a convection oven, you’ll need to check on these muffins every couple of minutes. My muffins were done cooking in 13 minutes.