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Banana Nut Muffins

Sinfully Delicious yet SHOCKINGLY Healthy! Packed with nutrition but yummy enough for even the most discerning toddler!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 16 muffins
Course: Breakfast, Dessert, Snack
Calories: 199
Ingredients Method Notes

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

Method
 

  1. 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!
  2. Combine flour, oats, sweetener, baking powder, baking soda, and salt.
  3. Fold dry ingredients into wet ingredients and mix until just combined.
  4. Fold in pecans and hemp hearts until just combined.
  5. Line a 12-cup muffin tin with liners. Or spray thoroughly with cooking spray. Divide batter evenly among cups, approx. 3/4 full.
  6. Bake at 350 degrees F for 20-23 minutes.
  7. 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.