Quick & Easy Kid-Friendly Whole Wheat Banana Spice Muffins
Yield: 11
Equipment
- 1 Stand Mixer optional
- 1 Muffin Tin
- 12 Muffin Liners optional
Ingredients
- 1 1/2 cups whole wheat pastry flour (or white whole wheat flour or einkorn flour)
- 1 teaspoon aluminum free baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups mashed ripe banana (about 3-4 medium sized bananas; frozen banana that is defrosted also works)
- 6 tablespoons avocado oil
- 2/3 cups brown coconut sugar (regular coconut sugar also works)
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk of choice (we use almond milk but any milk works)
- 1 cup chocolate chips, walnuts, or pecans optional
Notes
Storage: Keep muffins covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
Instructions
- Preheat the oven to 425°F (218°C). Grease a 12-count muffin pan with oil or butter or line with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl (or in the bowl of a stand mixer), mash the bananas until smooth. Add in the avocado oil, coconut sugar, egg, vanilla extract, and milk. Mix on medium speed until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick. If you're adding chopped nuts or chocolate chips, gently fold them into the batter now.
- Divide the batter evenly among the prepared muffin cups, filling each to the top.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) without removing the muffins. Continue baking for an additional 16–18 minutes, or until a toothpick inserted in the center comes out clean (12–14 minutes for mini muffins).
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.