Scrumptious Banana Muffins

These are the most scrumptious banana muffins! Moist, fluffy, melt-in-your-mouth kind of delicious. And what’s even better? They are dairy free, refined sugar free, and egg free! Eat them as a snack, dessert, for breakfast, or just to satisfy a craving. They are perfect for every occasion!

As I mentioned, these are refined sugar free. Instead, I used organic maple syrup and the bananas are naturally sweet themselves. For an extra boost of nutrients, I also added organic milled flaxseed. You can leave this out if you need to or add to the recipe if you wish! Like raisins? Throw ’em in! Need some crunch? Add chopped nuts! How about taking sweetness to the next level? Chocolate chips are the way to go! This recipe is very forgiving, so feel free to play around with it.

Ingredients: (Makes 12 muffins)

• 2 ripe bananas, mashed
• 1/3 cup coconut oil, melted (Nutiva butter flavored is my favorite for baking)
• 1/2 cup organic maple syrup
• 1 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tsp cinnamon
• 1.5 cups flour
• 1/8 cup milled flaxseed
• 1 tsp baking soda

Directions:

Preheat oven to 350 and grease a muffin tin or line with cupcake liners. Combine wet ingredients (in the order listed) in a large bowl. Next add in dry ingredients and mix until just combined. Scoop batter into muffin tin, filling each 3/4 way full. I love using a cookie scoop for this to ensure the same amount of batter in each tin! Bake for 20 minutes or until toothpick inserted in the middle comes out clean. Remove muffins from pan, let cool on a wire rack, and enjoy!