Banana bread is one of my favorite foods. There’s nothing better than a warm, moist slice of banana nut bread.
Bananas are so rich in potassium and so good for you so I always try to eat at least one a day. But since sometimes they go bad more quickly than I’m able to eat them, it’s a good opportunity to whip up some banana nut bread. Can’t let the bananas go to waste, right?
Since the last time I made banana bread, I made this vegan version, I decided to switch it up a little and make banana bread muffins. These are perfect for grab and go breakfast! And speaking of breakfast, these muffins are absolutely perfect with a cup of coffee or a tall glass of milk!
You can easily make these gluten free by subbing coconut flour for the whole wheat flour or make them nut-free by omitting the walnuts. It’s also easy to add in other ingredients like chocolate chips or dried fruit.
- 1/4 cup melted coconut oil
- ½ cup pure maple syrup
- 2 eggs
- 3 mashed ripe bananas
- ¼ cup almond milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1¾ cups regular whole wheat flour
- 1/2 cup walnuts, plus additional for top
- Preheat oven to 325 degrees Fahrenheit.
- Lightly grease muffin tin or line with muffin cups.
- In a large bowl, beat the coconut oil and maple syrup with a whisk or fork.
- Add eggs and beat well.
- Mix in the mashed bananas and milk.
- Stir in baking soda, vanilla extract, salt and cinnamon.
- Add the flour and mix with a large spoon, just until combined.
- Gently stir in walnuts.
- Fill each muffin cup 2/3 full.
- Sprinkle the tops of the muffins with a few walnuts.
- Bake muffins for 20 to 23 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool.
Do you like banana bread? What would you add in it?