Of all the foods I love, one of my favorites has got to be light, fluffy muffins. I love the way they taste with coffee. They remind me of airports. Of coffee shops. Of weekend mornings. Of what I might eat if I were to read newspapers and fancy things like that. But a few years ago, I almost missed out on this food love affair altogether.
Like most baked goods, I’d relinquished muffins to the list of “can’t haves” — up there on the list alongside pastries, ice creams, chips and all the sweet, snacky foods we so love and desire. That was before I realized that there was a way to make just about anything in a healthy, nourishing way. You just have to know a few tricks to do it.
These healthy banana muffins are that kind of sorcery at its finest. Believe it or not, there’s no refined sugars, dairy, or gluten in these. The only sweetening comes from ripened bananas, and it sweetens these muffins to coffee shop caliber. You can find this recipe, and many others just like it, in the totally indulgent, guilt-free recipe guide.
Healthy Banana Muffins
Time: 35 minutes
- 3 organic bananas
- 3 pasture-raised eggs
- 3 T. coconut oil, melted
- 1 t. vanilla
- ⅓ c. peanut butter
- ⅓ c. coconut flour
- 1 1/2 t. cinnamon
- ¾ t. baking soda
- ¾ t. baking powder
- ¼ t. salt
- 1 c. walnuts, chopped
- Preheat the oven to 350°F. Line a 12-pan muffin tin with paper liners.
- In a large bowl, stir together the wet ingredients until creamy.
- In another bowl, whisk together the dry ingredients.
- Mix together the wet and dry ingredients. Fold in the walnuts.
- Divide the batter between the 12 muffin tins.
- Bake for about 25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Enjoy 1 or 2 muffins for breakfast or a snack.