These delightful muffins are stuffed full of tasty and good for you ingredients!
I’m pretty sure in another life I was a banana. I absolutely love them. I also love peanut butter and you know what goes well with peanut butter? Yeah, you know. Anyway, it’s rare that I have ripe bananas for banana bread because I eat them before it gets to that point. Luckily, Shop n Save has my back and sells their older bananas that are perfectly ripe. I make these muffins pretty much every week. They are an easy, cheap snack or breakfast with a side of eggs. I usually eat them as a bedtime snack with some peanut butter or vanilla ice cream. Yum!
These muffins are sweetened with maple syrup. To this specific batch I added pecans and chocolate chunks because I got excited. I’ve only ever used whole wheat flour and whole wheat pastry flour in these, but if you want to use white flour a good rule of thumb is to use 1 cup of white flour for every 3/4 cup wheat flour.
Whole Wheat Cranberry Banana Nut Muffins
- 1/3 cup melted coconut oil (or avocado/butter/canola)
- 1/2 cup maple syrup
- 2 eggs
- 2 large ripe bananas (1 cup)
- 1/4 cup milk (or water)
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 3/4 cup whole wheat flour
- 1/2-3/4 cup mix-ins – in these I used 1/4 pecans, 1/4 chocolate chunks, 1/4 dried cranberries
- Preheat oven to 350 degrees. Grease or line a muffin pan.
- In a large bowl, whisk together the oil and maple syrup. Add the eggs and mix. Then add the bananas and milk and whisk well.
- Add the baking soda, cinnamon, vanilla, and salt. Mix well.
- Get rid of the whisk and switch to a big spoon. Slowly stir in the flour until combined and then add in additional mix ins. Pour mixture into each muffin tin, about 1/4 cup per muffin. Sprinkle with cinnamon.
- Bake for 20-30 minutes, checking until the center comes out clean. Let them cool or risk a burnt and sad mouth.