Fitting time into your schedule to eat breakfast can be difficult. Ensure you are able to have something on the go by making these muffins ahead of time.

Ingredients:

Photo by Cookie + Kate

Photo by Cookie + Kate

  • 1/3 cup melted coconut oil or extra-virgin olive oil
  • 1/2 cup maple syrup or honey
  • 2 eggs, preferably at room temperature
  • 1 cup packed mashed ripe bananas (about three)
  • 1/4 cup milk of choice (I used almond milk)
  • 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 wheat flour or regular whole wheat flour
  • 1/3 cup old-fashioned oats, plus more for sprinkling on top
  • 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top

Instructions:

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease 11 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
  2. In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk.
  3. Add eggs and beat well.
  4. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  5. 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.
  6. Divide the batter evenly between the 11 muffin cups, filling each cup about two-thirds full.
  7. Sprinkle the tops of the muffins with a small amount of oats (about one tablespoon), followed by a light sprinkling of sugar (about one teaspoon).
  8. Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  9. 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.
  10. Enjoy muffins as is or with a spread of nut butter or regular butter.

Emma can be contacted at ehamilton@kscequinox.com