Eating healthy is not always easy when you are craving something sweet.
Bad enough if you’re into baking and only want to indulge in some home-made chocolatey goodness that’ll only leave you steps behind of the fitness journey you’ve started… Worst still if you make a detour from work to grab a box full of sweet-somethings that will only eat away at your sculpturing waistline.
BUT never fear! There are many ways to eat your favourite sweet dishes without feeling guilty. These days, with a little search around, you can always find healthy alternatives to the things you crave the most.
If you are a fan of bananas, you’re in luck – banana muffins all my all-time favourite.

The best thing about my quick and easy recipe is that it does not contain a single drop of flour. So enjoy a muffin or two – or even three – without worrying about adding unwanted weight on.

Generally speaking, banana muffins are pretty simple to make and the varieties are endless. Swipe right for another healthy banana muffin recipe!

Flourless Banana Muffins

Preparation Time: 10 minutes

Servings:  10-12

Cooking Time: 25-30 minutes

Ingredients:
4 tbs milled flaxseed
1 tbs vanilla extract
½ tbs cinnamon
2 Ripe bananas
3 eggs

 

Method:

  • Place all of the ingredients together and blend in a blender.

If you don’t own a blender you can:

  • Place the eggs, vanilla extract and cinnamon together and whisk until it is ready.
  • Add the flaxseed and whisk again until it is absorbed into the egg mixture.
  • In a separate bowl, peel and slice the bananas and whisk them until smooth and creamy.
  • Add the egg mixture into the banana mixture and mix well until all the ingredients are combined.
  • Spray a muffin tray with coconut oil.
  • Distribute the mixture evenly in the tray and bake at 190 C for 25 – 30 minutes.
  • Once cooked, leave to cool and drizzle with a bit of honey when ready to eat.

 

Note: Alternatively, you can try Cookie & Kate’s Healthy Banana Muffins with wholemeal flour.

Maple-Sweetened Banana Muffins

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Maple-Sweetened Banana Muffins

These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they’re healthy muffins. They’re easy to make, too, with basic ingredients and only one mixing bowl! Feel free to add mix-ins of your choice, like chocolate chips or toasted nuts. Recipe yields 12 muffins.
Course Breakfast
Cuisine American
Keyword Baking, Comfort Food, Quick n Easy
Prep Time 10 minutes
Cook Time 25 minutes
Servings 11 Muffins
Author Kate

Ingredients

  • cup melted coconut oil or extra-virgin olive oil*
  • ½ cup maple syrup or honey
  • 2 eggs preferably at room temperature
  • 1 cup packed mashed ripe bananas about 3 bananas
  • ¼ cup milk of choice or water I used almond milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon plus more for sprinkling on top
  • 1 ¾ cups white whole wheat flour or regular whole wheat flour
  • cup old-fashioned oats plus more for sprinkling on top
  • 1 teaspoon turbinado (rasugar or other granulated sugar for sprinkling on top

Instructions

  • Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
  • In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  • Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
  • Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Notes

These muffins are great on their own, with a pat of butter, or spread with almond butter. They would also be fantastic with homemade pecan butter or coconut butter.
Recipe from Cookie & Kate: Healthy Banana Muffins
asramir

Seasonal ÒRÉ blog contributor.

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