Banana muffins are the quintessential muffin in my mind. They are delicious, can be changed around easily with a few additions and never disappoint.
I had a few brown bananas on my counter and instead of freezing them for smoothies, I decided to bake the whole family a batch of banana muffins. The kids love mini muffins (less waste and more sugar control) so I split the batter between 12 mini’s and 6 full size muffins for the adults.
After years of tweaking recipes, this has to be my favorite banana muffin recipe. They also freeze so well and are the perfect addition to any lunchbox.
These muffins were a combination of plain banana muffins and banana muffins topped with dairy free chocolate mini chips, oatmeal and coconut chia crisps. I’ve also tried (and loved) adding nuts, dried fruit and fresh fruit. The options are really endless so play with it and see what works best for you. Instead of mixing in my “toppings” I add sprinkle them on the muffins before baking them in the oven. This lets me switch it up without using a separate mixing bowl for each topping. If you need more toppings in your muffin you can always add them and use a knife to swirl them in before baking.
- 2 cups spelt flour (can also use white, whole wheat or white-wheat)
- ½ cup melted coconut oil
- 3 large mashed bananas
- 1 egg
- ¾ cup coconut palm sugar (can also use cane sugar or brown sugar)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- Pre-heat oven to 350 degrees
- Mix all wet ingredients until fully mixed.
- Next, add sugar and whisk until fully mixed.
- Then add dry ingredients until everything is mixed well.
- Use parchment paper liners or spray muffin tin before pouring batter in.
- If you want, add toppings now (1/2 cup chocolate chips, ½ cup nuts, ½ dried fruit or 1 cup chopped fresh fruit)
- full size muffins - Bake 20 -22 mins or until toothpick comes out clean
- mini muffins - Bake 12 mins or until toothpick comes out clean
Can’t wait to hear what you think! Happy Baking!