Okay, so Jasper literally does not stop eating, and I have been running out of ideas for things to feed him in between meals. I wanted something that I could keep in the freezer, like healthy banana muffins, to have as a quick go-to snack that I know he will enjoy. And then I found these gorgeous muffins on Pinterest, and I just had to try them. Guys, they are amazing, I haven’t even modified the recipe because it’s THAT good
⅓ cup melted coconut oil
½ cup maple syrup
2 eggs, preferably at room temperature
1 cup packed mashed ripe bananas
¼ cup milk
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
1 ¾ cups white whole wheat flour
⅓ cup old-fashioned oats, plus more for sprinkling on top
1 teaspoon raw sugar, for sprinkling on top
Preheat your oven to 165 degrees C (325 F) and grease all 12 cups of your muffin tin with butter
In a large bowl, whisk the coconut oil and maple syrup together. Add in the eggs and beat well.
Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon
Next, add the flour and oats to the bowl and mix together with a spoon, until it’s just combined.
Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with a small amount of oats, followed by a small sprinkle of sugar.
Bake muffins for 22 – 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffins on a cooling rack to cool. You may need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
Depending on how you store the muffins, they’ll keep for approximately:
Room temperature: up to 2 days
Refrigerator: up to 4 days
Freezer: up to 3 months
And there you have it, healthy banana muffins for all ages to enjoy!