I’m going to make a confession… I’m an addict. It’s been a major part of my life for as long as I can remember. It started when I was really young; my mom used to give them to me when I would come home after school. I started experimenting and making my own when I was about 16 and since then, I haven’t looked back.
…Banana muffins are an obsession and a staple in my diet. And if for some reason you think that I’m being facetious about the extent of my fixation for them, then please call someone in my family; they’ll set you straight.
I have gone through recipe after recipe, looking for banana muffins I can eat without going through the same amount of calories as a tub of ice cream. I have made a lot of “healthy” options that tasted like cardboard, but I think I have finally found a recipe that I am happy with. I’ve adapted it from the cookbook, Grazing, by Julie Van Rosendaal. Although part of me feels like a dealer for giving this to you, the other part feels as though it needs to be shared.
¼ cup of Coconut oil
¾ cup of brown sugar
4 ripe bananas
1 tsp of Vanilla
2 cups of whole-wheat flour
2 pinches of salt
(Optional- 1 cup of blueberries, chocolate chips or nuts)
Egg replacement (*See directions below*)
2 heaping tablespoons of ground up flax seed
½ cup of water
* Egg Replacement
Take 2 heaping tablespoons of ground flax seed (if you only have the seeds, stick them in the blender to grind them). Mix with approximately ½ cup of water (1 tablespoon and ¼ cup of water, equal one egg). Blend for 30 seconds to 1 minute or until the mixture becomes paste-like.
1) Preheat oven to 350 F
2) In a large bowl, combine coconut oil and sugar- the mixture will have the consistency of wet sand. Add Bananas, egg replacement, vanilla and beat until well blended. Don’t worry about getting all the lumps of banana out.
3) Add flour, baking soda and salt and stir by hand until just combined. If you are adding nuts or other additions, throw them in just before it’s blended.
4) Pour batter into the muffin tins that have been sprayed or coated in the coconut oil. Bake for 30-35 minutes or until the top is springy to touch or the muffins pass the spaghetti/toothpick test.
5) Cool on a wire rack and try to eat in moderation!! AND if you get the urge to eat the whole pan at once…email me for support 😉
Little Dooogs, also known as Megan, is a world traveler, a smoothie connoisseur, an advocate for world peace and a should-be shareholder in Lululemon Athletica Clothing.