As the air begins to chill, sometimes it’s nice to have a little comfort food around that won’t make you feel totally guilty after you enjoy it. This seasonal favorite is one for all to enjoy. Cozy up on a crisp fall morning with a warm cup of coffee and a fresh muffin will be the positive note you needed to set your day off right. Inspired by a Beachbody recipe but doctored just a bit to give it that homecooked flare all banana bread muffins should have. You’re welcome in advance.
2 cups whole-wheat flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. Himalayan salt
1 large egg, lightly beaten
¼ cup honey
¾ cup unsweetened almond milk
¼ cup coconut oil, melted
1 tsp. vanilla extract
½ tsp. ground cinnamon (plus more to swirl on the top for a fun design)
3 medium ripe bananas, mashed
Add some mix-ins (totally optional, like chopped walnuts or pecans, chocolate chips, raisins or blueberries)
Preheat oven to 350° F.
Prepare by lining 12 muffin cups with muffin papers or lightly coating with cooking spray.
Combine dry ingredients together: flour, baking powder, baking soda, and salt in a large bowl; mix well. Set aside.
Combine wet ingredients together: egg, honey, almond milk, oil, and extract in a medium bowl; mix well.
Add egg mixture to flour mixture and continue mixing until blended.
Gently fold in mashed bananas.
Evenly divide batter among the prepared muffin cups.
Bake 18 to 23 minutes, or until tester inserted into the center comes out clean.
Transfer muffins to rack; cool.