Yields: 16 -18 muffins Prep Time: 15 minutes Total Time: 35
Fiber, iron and potassium, oh my! No refined sugars and filled with potassium, iron and omega 3 fatty acids, these muffins are a great start to any morning.
3 small or 2 medium very ripe bananas (about 2 cups)
1/4 cup coconut oil
1/2 cup 2% plain Greek yogurt
1/4 c. pure maple syrup
1 teaspoon pure vanilla
1 cup old fashioned rolled oats
1 1/2 cups whole wheat pastry flour
1/4 cup ground flaxseed or super seed mix
1 teaspoon (aluminum free) baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1. Preheat oven to 375 degrees Fahrenheit.
2. Mash bananas in a bowl, using a fork or a potato masher. Add coconut oil (may have to let warm up to blend well), yogurt, eggs, maple syrup and vanilla. Mix together until well combined.
3. In a separate bowl, combine dry ingredients - oats, whole wheat pastry flour, ground flaxseed, baking soda, baking powder and salt.
4. Incorporate wet ingredients into dry ingredients and mix well.
5. Spoon mix into lined (preferably parchment paper cups) large muffin tins, about 3/4 of the way full.
6. Bake at 375 degrees for about 14-16 minutes, until a toothpick comes out clean. Remove muffin from muffin tin immediately when done cooking to get it away from the heat and stop cooking. Let cool before eating.
Ripe bananas turn ever so quickly to rotting bananas. Arg! The time clock starts counting down as I race against the nature of decomposition to figure out what to do with these bananas, so as not to let them go to waste.
Each day, the skin is speckled with a deeper shade of brown, and I feel the pressure increasing. Freeze them for smoothies or banana ice cream? Banana bread? Ah, this time it was muffins – dedicated to my middle kiddo. She loves sugar and anything sweet, and I can’t always whip up a batch of whole grain/fruit filled/veggie filled pancakes or something similar to comprise both of our requirements for breakfast.
I am always on a quest to reduce sugar and these muffins accomplish that goal. Don’t get me wrong, I still enjoy good old fashioned sugar (non-GMO of course!), yet these muffins would fall under a super clean eating category, simply sweetened with unrefined sugars from the ripe bananas and pure maple syrup.
Additionally, these baked banana morsels use heat-stable coconut oil, which definitely adds a richness quality, and is rounded out well with a bit of fluffiness from the yogurt.
All in all, a pretty healthy muffin if I do say so myself!
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*Updated June 17, 2016, November 28, 2016. Originally published July 23, 2015.