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.
- 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
- 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).
- In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk.
- Add eggs and beat well.
- Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- 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.
- Divide the batter evenly between the 11 muffin cups, filling each cup about two-thirds full.
- 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).
- Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- 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.
- Enjoy muffins as is or with a spread of nut butter or regular butter.
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