Banana Nut Muffins
Sinfully Delicious yet SHOCKINGLY Healthy! Packed with nutrition but yummy enough for even the most discerning toddler!
Ingredients
- 1 cup mashed ripe bananas (approx. 3 medium bananas)
- 1 tsp vanilla extract
- 3/4 cup milk (dairy, almond, or coconut can substitute)
- 1/3 cup coconut oil (canola, vegetable oil, or applesauce can substitute)
- 2 large eggs (can substitute with flax eggs to make it vegan)
- 1/2 tsp sea salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 cup Swerve (erythritol) (can substitute brown sugar, or half sugar-half splenda)
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1 cup chopped pecans
- 1/2 cup hemp hearts
Instructions
- Combine mashed bananas, vanilla, oil, milk, and eggs. My bananas were very ripe so I just let the stand mixer do the work for me!
- Combine flour, oats, sweetener, baking powder, baking soda, and salt.
- Fold dry ingredients into wet ingredients and mix until just combined.
- Fold in pecans and hemp hearts until just combined.
- Line a 12-cup muffin tin with liners. Or spray thoroughly with cooking spray. Divide batter evenly among cups, approx. 3/4 full.
- Bake at 350 degrees F for 20-23 minutes.
- Remove from oven and let cool 5 minutes in pans before removing to cool on rack. These are delicious served warm or room temp!
Notes
Nutrition Facts (per 1 Muffin) |
Calories: 199,
Fat: 11.4 g,
Carbs: 19.9 g,
Fiber: 3 g,
Protein: 5.8 g |
Source of Potassium, Calcium, Iron, Vitamin A, C, A, Omega Fatty Acids, and Minerals.