Cooking is one of the core life-skills that I believe everyone should know how to do. I have a course designed to teach core basic cooking skills coming in 2021. To celebrate the launch of this course I am going to share a series of my favourite family recipes that I can guarantee are easy and enjoyable to make with the added bonus of being super delicious.
These are the yummiest banana muffins I have ever made! They are fluffy and moist and who would have thought they are super healthy too! They are easy to make and can handle any type of mix-ins of your choice, like chocolate chips or toasted nuts.
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup or honey
- 2 eggs, preferably at room temperature
- 1 cup packed mashed ripe bananas (about 3 bananas)
- 1/4 cup milk of choice or water
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon, plus more for sprinkling on top
- 1 3/4 cups white whole meal flour or regular flour
- 1/3 cup old fashioned oats, plus more for sprinkling on top
- 1 teaspoon of raw or granulated sugar, for sprinkling on top (I used coconut sugar)
1. Preheat oven to 200 degrees Celsius (fan-forced). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you'd like to add any additional mix-ins, like nuts, chocolate, or dried fruit fold them in now.
4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats, followed by a light sprinkling of sugar. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
These muffins are great on their own, with a dab of butter, or spread with almond butter.