Yield:Description
A banana power muffin with coconut, oats, chocolate chips and walnuts.
Ingredients
- 2 cups whole wheat pastry flour
- 1 cup all purpose flour
- 3/4 cup pure cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 sticks butter, melted and cooled
- 2 eggs
- 3/4 cup almond milk (whole milk will work too)
- 1 tablespoon pure vanilla extract
- 3 ripe bananas
- 1 cup oatmeal
- 1 cup unsweetened coconut
- 1/2 cup chopped walnuts, toasted (or other favorite nut)
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350F degrees. Line two standard 12-cup muffin tins with paper liners.
- In a large bowl, gently whisk the flours, sugar, baking powder, cinnamon and salt together. Make a well in the center of the flour mixture and add melted butter, eggs, almond milk, vanilla and smashed bananas. Scraping down the sides, blend until wet ingredients are incorporated. Fold in the oatmeal, coconut, walnuts, chocolate chips.
- Divide the batter evenly among the 24 lined muffin cups. Bake in a preheated oven for 20 minutes until muffins are cooked throughout and a toothpick comes out clean.When muffins are done, remove from oven and transfer to a cooling rack to cool completely.
- Muffins will last on counter in an airtight container for 3 days or they freeze beautifully and will keep up to a month in the freezer.
Notes
These muffins are adjusted for high altitude (5000-7000 feet). If you want to make them and you’re closer to sea level, increase sugar to 1 cup, decrease vanilla to 1 teaspoon, increase baking powder to 2 teaspoons and add 1 teaspoon baking soda. Follow baking instructions as written.