Banana Bread Muffins
Ingredients
Metric
Dry:
120 g all-purpose wheat flour
½ tbsp baking powder
½ tsp cinnamon
⅛ tsp nutmeg (optional)
Wet:
300 g ~ 3 small ripe bananas
40 ml coconut oil, melted
Filler:
30 g ~ 4 dried dates, chopped
15 g ~ 6 halves walnuts, chopped
15 g ~ 1 tbsp chocolate chips
US
Dry:
1 cup all-purpose wheat flour
½ tbsp baking powder
½ tsp cinnamon
⅛ tsp nutmeg (optional)
Wet:
10 oz ~ 3 small ripe bananas
3 tbsp coconut oil, melted
Filler:
4 dried dates, chopped
6 halves walnuts, chopped
1 tbsp chocolate chips
MAKES6 muffins
PREP TIME10 minutes
COOKING TIME25 minutes
TOTAL TIME35 minutes
Steps
1Preheat the oven to 180°C (360°F) Fan. Add bananas to a small mixing bowl. Mash using a fork or your hands (use a food-grade glove). Set aside.
2Combine all of the dry ingredients. Add flour, cinnamon powder, baking powder and salt to a small mixing bowl.
3Whisk to combine. Add mashed bananas and coconut oil.
4Mix to combine using a spoon or a spatula.
5Add chopped dates, chopped walnuts and chocolate chips.
6Mix to combine.
7Oil the cupcake / muffin tin. Spoon the batter into the tin and pack it in using a spoon. You should have enough batter for 6 small muffins.
8Bake in the middle of the oven for 25 minutes. Allow to cool before removing from the tin.
9Transfer to a plate. Can be kept refrigerated for up to 4 days.
Nutritional Info
Makes 6 muffins
165 Calories per muffin
3g protein
25g carbohydrates
2g fiber
6g fat
165 Calories per muffin
3g protein
25g carbohydrates
2g fiber
6g fat
High in Vitamin B6
High in Omega 3
High in Copper
High in Manganese
High in Selenium
High in Omega 3
High in Copper
High in Manganese
High in Selenium
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