Healthy Banana Bread Muffins are moist, delicious, bite size, healthy carbs!

With the New Year and resolutions about to hit, can we talk about something? Carbs. Carbs are not bad. You DO NOT need to quit carbs to lose weight and get healthy. Fiber filled carbohydrates are an essential part of our diet. They gives us long lasting energy and can help promote healthy weight loss. Pair these fiber filled bite sized muffins with a protein and you will have yourself a delicious and filling breakfast that will fuel you through till lunch.

Are Banana Muffins Good for You?

It’s important to know that not all muffins are created equal. Homemade is best (store bought is almost always packed full of sugar), the more fiber the better and natural sweeteners are preferred! These muffins fit the bill!

How to make Healthy Banana Bread Muffins

• In a large mixing bowl, blend together butter, eggs, pure maple syrup, vanilla (or baker’s extract, to save money) and apple cider vinegar.
• Into the wet ingredients, add in flour, baking soda, salt and cinnamon and blend until well incorporated.
• In a separate bowl, mash your bananas and then add in milk (regular, almond, cashew all work) and stir. The mixture will be lumpy.
• Add your banana mixture to your other ingredients and blend until combined.
• Line your mini muffin pan with liners (makes 48 mini muffins) and then fill each liner 3/4 of the way full with banana bread muffin mixture.

• Bake muffins at 350 degrees for 15 minutes or until toothpick comes out clean.
• Once done baking, remove from oven and let cool on wire rack.

• Muffins are best served once completely cool. They are delicious plain, but can be taken to the next level with a smear of butter!
• These muffins also freeze well if you want to freeze for later. Freeze in an airtight container and then just take out and thaw completely before serving.

Print

Healthy Banana Bread Muffins

Healthy Banana Bread Muffins are moist, delicious, bite size, healthy carbs! 

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 dozen

Ingredients

• 2 tbsp butter melted
• 4 eggs
• 3 tbsp pure maple syrup
• 1 tsp vanilla (or baker's extract)
• 1/2 tsp apple cider vinegar
• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup milk
• 3 bananas very ripe

Instructions

1. Blend together butter, eggs, syrup, vanilla and vinegar. 

   Add in flour, baking soda, salt & cinnamon and blend till combined. 

   In a separate bowl, mash bananas, add milk and stir. 

   Add banana mixture to mixing bowl and blend together. 

   Line mini muffin pan with liners and fill 3/4 full with mixture. 

   Bake at 350 for 15 minutes, till toothpick comes out clean. 

   Cool on wire rack before serving.