Coffee & Sweets
The Best Moist and Easy Banana Bread Muffins
These moist banana bread muffins became my favorite breakfast or dessert. Literally a staple in my home. I love how the kitchen smells while they are baking in the oven, and it keeps getting my family on the kitchen table waiting to get a warm muffin with their cup of milk or coffee.
Unlike the classic banana bread recipe, this recipe is a simpler version and it does not require any nut butter or coconut flour. They are easily adaptable to your flavor, just be creative and add ingredients that you want to taste later.
I have made them with chocolate chips, frozen fruits, or with some coconut flakes on top. All of these flavor variations tasted amazing, so whatever your choice you can’t go wrong.
The Best Moist and Easy Banana Bread Muffins
Ingredients
- 1 1/4 cup oat flour
- 2 small ripe bananas (made into banana paste)
- 1/3 cup honey (or any other sweetener of choice)
- 1/4 cup melted coconut oil
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1 tsp lemon juice (or apple vinegar)
- pinch of salt
Instructions
- Preheat your oven to 350 F.
- Line your muffin tray with 6 paper muffin cases.
- In a big bowl add the banana paste, the egg, coconut oil, honey, and lemon juice. Stir well until combined.
- In another bowl add the oat flour, cinnamon and a pinch of salt. Stir and add it to the wet-ingredients bowl. Stir well to combine.
- Fill your muffin cases two-thirds full and bake for 30-35 minutes.
- You'll know they are ready when they are firm to touch and a skewer inserted in the middle comes out clean.
- Leave them to cool for 5-10 minutes and they are ready to serve.
What do you think of these moist banana bread muffins? I’d love to hear your thoughts!
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