I have a few bananas that are over ripe and ready to be used. Of course I would hate to throw them out, normally what I do is I cut them up put them on a baking sheet and freeze them for future use in smoothies. But this time I thought I’d mix it up a little bit and make banana bread. I didn’t want to just make any banana bread – I wanted something easy! I found a recipe in my newest cookbook, The Wellness Mama Cookbook by Katie Wells who is the creator and blogger of wellnessmama.com. She has great, easy to prepare recipes and I thought I’d try her apple cinnamon muffins. But since I had bananas I tweaked her recipe to make banana muffins.
5 Large Eggs
2 Over ripe bananas
1/2 cup coconut flour
1/4 cup coconut oil (softened)
1 tsp baking soda
1 tsp vanilla extract
1. Preheat oven to 400 degrees
2. Mix all ingredients together. Blend with immersion blender (whisk attachment) or blender until smooth.
4. Bake for 13 to 18 minutes or until the muffins are starting to brown and aren’t soft to the touch.
5. Let cool and enjoy! Leftovers can be stored in a airtight container in the refrigerator for up to one week.
I am not a huge baker but this recipe was so easy to follow! It can be adapted with one cup of applesauce in place of the bananas and add 3 tablespoons cinnamon and 2 tablespoons of honey. These are perfect for breakfast on the run or a good afterschool snack.
Steeped in healthy baking,