Ingredients
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1 cup Tonomi’s Banana Flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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2 ripe bananas, mashed
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1/2 cup unsweetened applesauce
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1/3 cup honey or maple syrup
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2 large eggs
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1/4 cup melted coconut oil or butter
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1 teaspoon vanilla extract
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Optional: 1/2 cup mini chocolate chips or chopped nuts for added fun
Directions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together Tonomi’s Banana Flour, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix together the mashed bananas, applesauce, honey (or maple syrup), eggs, melted coconut oil (or butter), and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix. If you’re adding chocolate chips or nuts, fold them in now.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Recipe Note
Tips:
For a fun twist, add a sprinkle of cinnamon or a dash of nutmeg to the batter.
These muffins freeze well, making them a convenient snack to have on hand. Just thaw them out when needed.
If you prefer a sweeter muffin, add a bit more honey or maple syrup to taste.