Whole-Wheat Banana Muffins

Ingredients

• 1 cup Whole-Wheat Flour
• 1/4 cup Coconut Oil (melted or vegetable oil like rice bran or virgin light olive oil, melted)
• 2 Eggs
• 2 Bananas (mashed with a fork, use the one with black spot on the skin)
• 1 teaspoon Baking Soda
• 1/4 cup Honey (or maple syrup or sugar free flavored maple syrup )
• 1 teaspoon Ground Cinnamon

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Grease a 24-hole mini muffin tray or two 12-hole trays with coconut oil. Set aside.

3. 3

   In a large mixing bowl or the bowl of your food processor with the S-blade attachment, add all the ingredients in this order: whole-wheat flour, extra virgin coconut oil, eggs, mashed bananas, baking soda, maple syrup, and cinnamon (if desired).

4. 4

   Blend until combined and smooth. It's ok if you still have bits of bananas, it's actually better as it adds lots of moisture to these muffins.

5. 5

   If you are using a food processor it will not take more than 1 minute to prepare the batter.

6. 6

   Spoon the batter into the muffin tray and bake for 10-15 minutes max or until a chopstick inserted in the center of the muffins comes out clean.

7. 7

   Flip over the tray onto a cooling rack and cool at room temperature before eating.

8. 8

   You can freeze these whole-wheat banana muffins in ziplock bags and defrost them for 3-4 hours before eating.

9. 9

   Store in the pantry for up to 5 days in an airtight container.