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.
Banana Bread Muffins
1/4 cup melted coconut oil
½ cup pure maple syrup
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?