I love baking muffins because of the endless possibilities. I try to make my muffins healthy, which to me means using whole, unprocessed ingredients and cutting down on sugar by using natural sweeteners such as dates, agave syrup, or honey. Banana muffins are a perfect example. Also check out my sugar-free banana bread where the sweetness comes from ripe bananas and a few dates.
*Update: all of the non-perishable ingredients used in this recipe are now available through my new site GrubKit.com. Everything comes sealed and pre-measured.
This recipe only uses 1/4 cup light brown sugar, all whole wheat flour, some flax seeds for fiber, and a little coconut oil and yogurt. Make sure you use very ripe bananas for sweetness, otherwise you may want to add a little sugar. Eat them within a week of baking and heat for 15-20 seconds in the microwave if you want to enjoy them warm.
Healthy Banana Muffins Recipe
1 3/4 cup whole wheat flour (update: use pastry flour if available)
1/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons ground flax seed
1/2 cup coconut oil, melted
1/2 cup plain yogurt
1 teaspoon vanilla extract
2-3 ripe bananas, mashed
3/4 cup chocolate chips (I use at least 60% cacao)
1/2 cup pecans, chopped
Preheat oven to 350°F.
In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt and ground flax seeds. In a smaller bowl, mix the egg, coconut oil, yogurt and vanilla, then stir in mashed banana. Mix wet ingredients into dry ingredients just until moistened. Fold in chocolate chips and pecans. Fill paper-lined muffin cups two-thirds full. Bake for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes and transfer to wire racks.
* updated to include nutritional information: Click here
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