Hearty and satisfying whole wheat muffins filled with bananas and tons of cinnamon!
2 and 1/2cupswhole wheat flour, sifted
2 and 1/2teaspoonsbaking soda
2cupsmashed banana (about 5 regular bananas)
1/3cupunrefined coconut oil
1/2cup+ 2 Tablespoons pure maple syrup
1heaping cup chopped nuts (I used walnuts)
Preheat the oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe make 20 muffins, so prepare a second muffin pan with 8 liners.
Sift together the flour, cinnamon, and baking soda together in a large bowl. Set aside. In a medium bowl, mash the bananas— I find it's easiest to either use a pastry cutter or a stand mixer for this. Then, whisk in the eggs, oil, applesauce, maple syrup, honey, and vanilla until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the nuts1. Fold together gently until just combined.
Spoon the batter into the liners, filling them all the way to the top. If desired, sprinkle some chopped nuts on top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the temperature to 350°F. Bake for an additional 11-12 minutes or until a toothpick inserted in the center comes out clean. The total time for these muffins take 16-18 minutes, give or take. Allow muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to finish cooling.
Muffins stay fresh covered at room temperature for a few days or in the fridge for up to 1 week.
Make ahead tip: These muffins can be frozen for up to 3 months. Allow to thaw overnight in the refrigerator.1Don't like walnuts? Use what you like or don't use any nuts at all. It's completely optional!