In the interest of finding quick, easy-to-grab options for healthy snacks, we whipped up this banana muffin recipe and we are thrilled with the result. Especially since our Clean Chocolate Cupcakes have been such a hit with our readers!
We wanted to re-create another treat/snack for those who are wanting to clean up their eating, yet still having a healthy alternative treat here and there. I promise you these are just delicious!! With the help of a high-powered blender, they can be pulled together in less than 5 minutes. I love having a healthier “go-to” recipe for delicious baked goods that are more nutritious than their store-bought counterparts. I can already tell that these banana muffins, along with our clean cupcakes, will be in regular rotation at your house!
If you are looking for a breakfast, snack or even treat with paleo, W30 approved ingredients this recipe will be a favourite. Enjoy!
Healthier Banana Muffins
Gluten-Free. No refined sugar
Preparation time: 5 minutes
Baking time:30–35 minutes for large ones, 20–25 minutes for small muffins
Makes 6 large muffins or 12 small ones
2 large ripe bananas
3 large free-range eggs
2 Tbsp. maple syrup or 3 dates
4 Tbsp. of melted coconut oil
1 Tbsp. vanilla extract
2 ½ Tbsp. almond butter
1 ⅓ cups of almond flour
½ cup coconut flour (we love Bob’s Red Mill)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon
Flaked coconut for garnish (optional)
Preheat your oven to 350°F (325°F for convection)
Line a jumbo muffin tin with 6 liners or a regular muffin tin with 12.
Add all of the wet ingredients into your blender. Blend on high for 1–2 minutes. Set aside.
(We love the high-power Blendtec bender we used above.)
Put all of the dry ingredients in a medium-sized bowl. Whisk them together. Add the wet ingredients from the blender and incorporate until you have a nice batter. (It should be a little bit wet.)
Divide the batter evenly into each of the muffin liners. (We love these scoops to help with even portions.) Top each one with flaked coconut.
Place in the oven and bake 30–35 minutes for large muffins and 20–25 for smaller ones. You can tell they are cooked once they have browned slightly and the tops spring back or a toothpick inserted into the muffin comes out relatively clean.
Let them sit out for 5 minutes before removing from the tin to cool completely on a wire rack.
We recommend storing these muffins in an airtight container for 2 days. They can also be popped into the freezer if you’d like them to last a little longer!
Recipe created by MH Food Editor Erin Girard.