Healthy & Simple Banana Muffins
These are basic muffins, but surprisingly super delicious and moist. We love making these in our home. My kids especially love when I add chocolate chips to the recipe. You can store these in your freezer for later use, but they tend to not last that long! Hope you enjoy!
1 1/2 cups Whole Wheat Pastry Flour (or gluten-free flour)
1 1/2 teaspoons Baking Soda
1/2 teaspoon Salt
3 Very Ripe Bananas
1/2 cup Coconut Sugar (brown sugar works as well)
2 Tablespoons Vegan Butter, melted
3 Flax Eggs for Vegan muffins Or just 1 real Egg for non-vegan
1 1/2 teaspoons Vanilla Extract
Chocolate Chips or Walnuts, optional
Prepare Flax Eggs by combining 1 1/2 TBS ground Flaxseed and 3 TBS Water, and set aside.
In a large bowl, mash the banana, leaving some texture. Add sugar, baking soda, salt and mix together well. Stir in flax eggs, vanilla, melted butter and stir. Add flour and stir until combined. Then mix in chocolate chips or walnuts, optional. Divide batter evenly into a regular muffin pan – about 1/2 full. Bake at 375 for about 20 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from pan and serve warm is best.
Source: WFM 1-10