Healthy Banana Muffins

Healthy Banana Muffins

For those of you who like my Facebook page, you may remember my impulse buy of a 40lb box of bananas (it was only $3!! I couldn’t pass it up!). Many good things have come out of that box of banana, but I think my favorite were these banana muffins. I tried a couple banana bread/muffin recipes and even halved the sugar to have a still way sweet bread. So I decided to make my own sans any sugar, I mean bananas are already sweet enough already (and if your like me and add chocolate chips you really don’t need it very sweet). Also knowing bananas can replace egg in a recipe I decided to ditch the egg too and to replace the egg and sugar just upped the banana a bit, I mean who doesn’t want a more banana-y banana muffin?

You can also make this in a bread pan, you know if you run out of muffin liners because you’ve made oodles and oodles of dozens of muffins lately and didn’t realize you were that low… However, as I learned from my 5 year old, that does not make banana bread, it makes banana muffin bread and to a 5 year old that is like the coolest thing ever! He was way impressed with me ability to make banana muffin bread… lol. (if you do make bread, this made enough for 1 of my pyrex bread pans and I think I baked it around 50-60 min)

Healthy Banana Muffins

2 cups Whole Wheat Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Allspice
2 cups Mashed Ripe Bananas
1/2 cup Oil (I used 1/4 cup each Coconut Oil and Red Palm Oil)
1 tsp Vanilla Extract
1 Tbsp Molasses

*Optional*
1/2 cup Chocolate Chips (obviously a little less healthy)
and/or
1/2 cup Chopped Nuts

Preheat oven to 350. Line muffin tin with muffin liners and set aside.

Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice into large bowl. Set aside. In small bowl combine bananas, oil, vanilla and molasses. Add banana mixture to center of flour mixture and stir until just combined. If using add chocolate chips and/or nuts and gently fold in. Divide mixture evenly among muffin tins (makes 12), should fill them about 3/4 full (I like my muffins to be full and nicely rounded on the top). Bake at 350 for 18-20 minutes. Cool (at least slightly) before serving. Store any remainders in the fridge if not going to be consumed that day, they are very moist. Can also be stored frozen for longer life (but seriously, my kids had no problem devouring a dozen in one day).