Have any bananas leftover from the week that are overripe? If you answered yes, then you have to check out the next recipe… Breakfast Banana Muffins. Muffins can be loaded with very unhealthy ingredients and full of calories, but this recipe is not only healthy it tastes just like banana bread!! The whole wheat flour in the recipe adds extra fiber and nutrients which white flour lacks, and the honey adds that extra sweetness in place of sugar. I hope you treat yourself this morning to a delicious but clean breakfast!!
Ingredients
Nonstick cooking spray
2 cups whole wheat flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt
1 large egg lightly beaten
¼ cup raw honey
¾ cup unsweetened almond milk
¼ cup extra-virgin organic coconut oil melted
1 ½ tsp. pure vanilla extract
3 medium ripe bananas mashed
Instructions
- Preheat oven to 350° F.
- Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
- Combine flour, baking powder, baking soda, and salt in a large bowl; mix well. Set aside.
- Combine egg, honey, almond milk, oil, and extract in a medium bowl; mix well.
- Add egg mixture to flour mixture; mix until just blended.
- Gently fold in bananas.
- Evenly divide batter among prepared muffin cups.
- Bake 18 to 23 minutes, or until tester inserted into the center comes out clean.
- Transfer muffins to rack; cool.
