Fluffy, moist, comforting and absolutely delicious—these banana muffins are out of this world good! Made with whole wheat flour and natural sweetener, so this is the perfect recipe for a healthy breakfast or guilt-free snack. Recipe inspiration from Cookie & Kate (check out their page, next!!).
I was browsing online a few days ago for a healthy dessert recipe when I came across these muffins on the Cookie + Kate Food Blog. They looked healthy enough, so I thought I’d give them a try, not expecting to find much more than the same old banana bread taste. Y’all—I was blown away, and I can’t even begin to describe how good these are.
Right off the bat, one of my favorite things about these muffins is how simple the recipe is to follow. They’re easy to make and require just a few every-day ingredients. I highly suggest you try this, and get ready because the maple syrup makes the batter smell AH-MAZING!
I followed the recipe I found “almost” to the t, beating the coconut oil and maple syrup together and then adding the eggs and beating some more until The batter had a smooth, creamy consistency. I made sure my bananas were very ripe, too. Bananas that have been allowed to brown a little on the peel are softer and much easier to mash without having to battle hard chunks of bananas.
The only thing I changed is the sugar I placed on the top of the muffins, and I also used crushed carob pieces instead of adding milk-chocolate. The recipe I found called for turbinado sugar, but since I didn’t have any, I used a little Splenda Brown Sugar, and it was perfect!
I seriously can’t wait for you to try these muffins because when a comforting sweet breakfast treat to be this good AND healthy, it’s kind of a big deal to us. Major props to Cookie & Kate for this recipe, and I will absolutely be trying more soon!