These banana muffins are super moist, soft, and fluffy, with a perfectly sweet banana flavor; BUT with less sugar and oil than most other banana muffins!
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
- 1 cup almond milk, unsweetened
- 2 large egg
- 1/2 cup sugar
- 3 medium banana
- 2 tablespoon coconut oil
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 1/4 cup flour, whole wheat
- 1/2 cup flour, all-purpose
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Preheat oven to 400 degrees F. Add 18 liners to muffin tins. Set aside.
Mix almond milk, eggs, sugar, bananas, coconut oil and vanilla in a blender until smooth.
In a large mixing bowl, stir together cinnamon, flours, baking powder, baking soda and salt. Make a well in the middle of the flour and pour in the wet ingredients while gently mixing together. Stir just until combined.
Pour batter into muffin cups filling 3/4 full.
Bake for 15-18 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes before serving.
Calories: 106kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 87mg | Fiber: 2g | Sugar: 8g