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Whole wheat banana bread muffins on cutting board with filled basket behind
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Whole Wheat Banana Bread Muffins

These banana bread muffins don't contain refined flours or sugars. Clean ingredients, all the flavor!
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 263kcal
Author Sara

Ingredients

  • 2 cups white whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • ½ cup coconut oil, melted
  • ⅓ cup pure maple syrup
  • 2 eggs lightly beaten
  • 4 very ripe bananas, mashed

Instructions

  • Preheat oven to 350.
  • Lightly grease a muffin pan or line it with muffin cups.
  • Mix flour, baking soda, cinnamon, and salt in a large bowl.
  • Make a well in the center of dry ingredients and add the coconut oil, maple syrup, eggs, and bananas. Mix until well combined.
  • Evenly pour the batter into 12 muffin cups.
  • Bake for 22-25 minutes, or until toothpick inserted in center of muffin comes out clean.
  • Enjoy!

Notes

If possible use eggs and maple syrup that are at room temperature. This will keep the coconut oil from solidifying when mixed together.

Nutrition

Calories: 263kcal | Carbohydrates: 30g | Protein: 8g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 151mg | Sodium: 211mg | Potassium: 239mg | Fiber: 3g | Sugar: 10g | Vitamin A: 244IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg