This is a great recipe for all those muffin lovers who don’t want the sugar. Banana bread really doesn’t need any sweeteners at all as long as you use super sweet overripe bananas. And the kids will love them! Great for lunch boxes.
Makes about 36 muffins.
- 2/3 cup melted coconut oil
- 4 eggs, preferably at room temperature
- 2 cups packed mashed ripe bananas (about 6 bananas)
- ½ cup milk of choice (I used cow milk but you could make this dairy free by using almond milk)
- 1 teaspoon baking soda
- 3 teaspoons vanilla extract
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- 3½ cups whole meal spelt flour
- 2/3 cup whole oats
- Preheat oven to 180 degrees Celsius fan forced (350 degrees Fahrenheit). Grease muffin tray with butter or coconut oil if necessary. I use a silicone tray that does not require it.
- Melt the coconut oil in a large bowl if it is solid. Beat in the eggs. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt, cinnamon, nutmeg and cloves.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate chips or dried fruit, fold them in now.
- Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake muffins for about 15 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is or with a spread of nut butter or regular butter.
This recipe was modified from one on Cookie + Kate: