I’m back by popular demand with another quick recipe post that’s oh so tasty! We love making these muffins to have on hand for a quick on-the-go breakfast. You really can tweak them however you want and switch up your add-ins. We’ve been LOVING adding lemon and blueberries to our banana muffins (shoutout to my in-laws for the suggestion)! If you missed my fav pumpkin muffin recipe, you find find it here.
1/3 cup melted coconut oil
1/2 cup honey
1 cup mashed ripe bananas (2-3)
1/4 cup choice of milk or water
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon
1 3/4 cup flour (whole wheat or 1/2 wheat and 1/2 white)
Optional: Lemon juice or Lemon Essential Oil** & Blueberries
Preheat oven to 325 F.
Prepare muffin pan with grease or silicone cups.
In a large bowl, beat oil and honey together with whisk.
Add eggs & beat well then whisk in bananas and milk.
Add in lemon oil (or juice), baking soda, vanilla, salt, & cinnamon and whisk.
Stir in flour just to combine. Some lumps are OK!
(Optional: Fold in blueberries)
Pour batter evenly into pan. Top with a granulated sugar (optional).
Bake for 20-22 minutes or until toothpick comes clean.
Let cool for 10 minutes and enjoy!
Let me know if you add anything else to yours! Happy baking!