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+## Ingredients
+
+- ⅓ cup of melted coconut oil (or extra virgin olive oil)
+- ½ cup of maple syrup or honey
+- 2 eggs
+- 1 cup of packed ripe bananas (~3 bananas)
+- ¼ cup of milk (or water)
+- 1 tsp of baking soda
+- 1 tsp of vanilla extract
+- ½ tsp of salt
+- ½ tsp of cinnamon
+- 1¾ cups of whole wheat flour
+- ⅓ cup of old-fashioned oats (*optional*)
+- 1 tsp of raw sugar
+
+## Instructions
+
+1. Preheat the oven to 325° Fahrenheit (165 degrees Celsius). If necessary, grease all 12
+cups of your muffin tin with butter or non-stick cooking spray
+2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and
+beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract,
+salt and cinnamon
+3. 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 or dried fruit, fold them in now
+4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full.
+Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean
+5. 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. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed)