Happy Monday everyone! Whew, we have had a month of company in our home. No complaints here though, I love having a place where friends and family can come and visit us. George has certainly gotten spoiled to having kiddos his age around that I am sure he will have withdrawals this week as it returns back to him and me! 🙂
These healthier banana muffins are always my go-to recipe for an easy breakfast or snack idea. I do not know about you, buy my bananas are constantly going brown so this is an easy fix for that! In this healthier banana muffin recipe, I substituted traditional oil options for coconut oil and the sugar options for coconut sugar. I try to get away from processed sugar when I can. I have to say that the coconut sugar and oil is such a great pairing with the banana flavor. My father in law who isn’t the healthiest person on the planet tried these muffins and loved them! Win! I also used white whole wheat flour which created a moist, tender muffin. I learned that the key to getting that bakery-style crust on top but moist in the middle muffin is to bake them initially on a higher temperature then lower it to allow it to finish baking. The result is a winner for sure.
These muffins would be great to have on hand as we enter into the biggest entertaining season of the year. For those busy Thanksgiving or Christmas mornings, they pair great with a breakfast casserole and a cup of coffee. The best part is they can be made ahead of time and stored in the fridge and heated up for serving. If you are constantly running out of muffin liners, check out these silicone, reusable muffin tin liners from Amazon. They make the cleanup portion that much easier of this baking expedition!
I hope your week is off to a great start! Thanks for stopping by!
Ingredients
- 3 ripe bananas
- 1/2 cup of coconut oil cooled
- 1 cup of coconut sugar
- 2 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 2 cups white whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup buttermilk room temperature preferred
- Streusel (optional)
- 1/2 cup white whole wheat flour
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold
Instructions
- Preheat oven to 425F (220C) and line a muffin tin with paper liners*
- Place peeled bananas in a large bowl and use a fork or a potato masher to mash them - bananas should be well-mashed.
- Add coconut oil and stir well.
- Stir in sugar until well-combined.
- Add eggs and vanilla extract and buttermilk and stir well. Set aside.
- In a separate bowl, whisk together your dry ingredients -- flour, baking powder, baking soda, and salt.
- Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don't over-mix the batter!).
- Portion batter into prepared muffin tin, filling each liner 3/4 of the way full. Set aside and prepare your Streusel topping.
- Streusel Topping (optional)
- Combine flour, brown sugar, and salt in a medium-sized bowl and use a fork to stir the ingredients together.
- Using a pastry cutter, cut in your cold butter until the butter is well-worked in and your mixture resembles coarse crumbs.
- Sprinkle streusel topping evenly over each muffin.
- Bake muffins on 425F (218C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes on 350F (177C). A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs (no wet batter) to test for doneness.
- Allow muffins to cool before enjoying.
