Do you have a bunch of bananas resting on the counter kitchen? Here is a yummy treat for breakfast that will keep your weekday morning simple, sweet and warm. This banana muffin recipe is super easy to make; even the kids can make it the night before. Keep ripe bananas in the freezer and defrost whenever you need to make a quick treat.
Research has shown that bananas which are rich in potassium boost brain power. It has also been proven that eating bananas prior to exercise provide enough energy for a strenuous workout. No wonder bananas are the number one fruit for athletes.
Raw honey is honey that has not been heated, pasteurized or processed in any way.
There’s a huge difference between raw and pasteurized honey. Raw honey (referred to as “liquid gold”) contains vitamins, enzymes, antioxidants and other natural nutrients that make it such a wonderfully healing food. Pasteurized honey, on the other hand, has been stripped of the beneficial properties through the process of heating reducing its nutritional value.
BANANA MUFFINS ~
Prep: 15 minutes Baking: 20 minutes / Serve: 12 muffins
4 bananas (for the richest flavor, use overripe bananas)
1 egg, beaten
1/4 cup melted coconut oil or any neutral-flavored oil, such as safflower
1/2 cup to 3/4 cup 100 percent raw honey (depending on ripeness of bananas)
1 1/2 cups whole-wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat the oven to 350 F with the rack in the middle. Line 12 muffin tin with liners or grease well. In a large bowl, mash the bananas with a fork. Add the egg, oil, and honey and stir to combine. Using a rubber spatula, fold in the remaining ingredients. Fill the muffins cups three-fourth full. Bake until a toothpick inserted in a muffin comes out clean, about 20 minutes.
Note~ Flavor up the batter with any of the following:
1/2 cup chopped, toasted walnuts or pecans, a pinch of cardamon, allspice or grated orange zest, 3 to 4 tablespoons flax or chia seeds, or a handful of fresh blueberries.