Store bought muffins have a long list of ingredients, many of which are things that aren’t commonly found in your own kitchen.
I remember a time when first married that even the idea of baking muffins in my own kitchen seemed like a mountainous task. I wasn’t sure where to start and relied on prepackaged muffin mixes to help me along. As I enjoyed success using these packages, I became more adventurous and started opening more of my recipe books that had begun to collect dust.
With trial and error, this banana muffin recipe was born. I can count on this recipe to bring me delicious results every single time. Skip the grocery store variety and enjoy the satisfaction of a job well done with your own homemade morsels.
Banana Muffins
4-5 ripe bananas
1/3 c coconut oil, melted
½ c raw sugar
1 free range egg, whisked
½ tsp vanilla
1½ c spelt, gluten free or whole wheat flour
1 tsp baking powder
1 tsp baking soda
¼ c flax, ground
½ c chocolate chips, pecan or walnut pieces or dried cranberries
¼ c raw pumpkin seeds to sprinkle on top of muffins
Preheat oven to 375°F when using a stone muffin pan, 350°F for non-stick muffin pan. Mash bananas. Add sugar, egg & vanilla. In another medium sized mixing bowl, combine all dry ingredients. Add wet ingredients to dry and stir in melted coconut oil. Add chocolate chips and give a quick stir. Divide evenly into 12 muffin cups. Sprinkle with pumpkin seeds. Bake for 20-25 minutes. Insert a cake tester to make sure they are baked through.
Photo by MICHAEL CHIARA on Unsplash
Leave A Comment