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diff --git a/recipes/Healthy_Banana_Muffins.mdwn b/recipes/Healthy_Banana_Muffins.mdwn new file mode 100644 index 0000000..7c245fa --- /dev/null +++ b/recipes/Healthy_Banana_Muffins.mdwn @@ -0,0 +1,28 @@ +## 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) |