Healthy Honey Banana Breakfast Muffins
INGREDIENTS
- 1/4 cup melted coconut oil or butter
- 1/4 cup honey
- 2 large eggs
- 3-4 overripe bananas mashed
- 1/4 cup milk of choice (I used skim milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 3/4 cups whole wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- Optional: granulated sugar and cinnamon sugar, for sprinkling on top
- Optional extras: raisins, chocolate chips, nuts, chia
- Preheat oven to 325 degrees. Grease pan.
- Beat the coconut oil and honey together with a whisk in a large bowl. Add eggs and beat well. Mix in the mashed bananas and milk. Then add baking soda, vanilla extract, salt and cinnamon.
- Next add in the flour and oats and mix just until combined. You can add in any extras here.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 teaspoon). Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- While muffins are hot, smear a little bit of nut butter or regular butter and a sprinkle of cinnamon sugar. Eat while warm, or keep in refrigerator for 3 days or freeze for up to 3 months.