Super Healthy Banana Muffins
With Oatmeal and Flax
by Andrea Alden
They're light and fluffy
- 1/3 cup of melted coconut oil
- ½ cup of honey
- 2 eggs
- 2 mashed bananas
- ¼ cup of milk (or milk alternative)
- 1 tsp. vanilla
- ½ tsp. salt
- 1 tsp. baking soda
- 1 tbsp. cinnamon
- 1 tsp. turmeric
- 1 tsp. nutmeg
- ½ tsp. cloves
- 1 cup of whole wheat flour (or GF alternative)
- ¾ cup of oatmeal
- ¼ cup of ground flax seed
- ½ cup of chocolate chips (optional)
- ½ cup of dried cranberries or raisins (optional)
- ½ cup of chopped pecans or walnuts (optional)
Preheat your grill to 325°F and prepare for indirect grilling.
In a large bowl, combine all of the wet ingredients.
Sift together the salt, baking soda, cinnamon, turmeric, nutmeg, cloves, and flour, mix that into the wet ingredients along with the oatmeal.
Fold in the optional ingredients if you would like to add them. I add all three to my muffins.
Scoop approximately ¼ cup of batter into a greased muffin tin, or silicone muffin cups. You can also use a loaf pan, but will change the baking time to about 60 minutes.
Bake the muffins over indirect heat for 20 to 25 minutes or until a toothpick comes out clean and the tops are golden brown. Remove them from the grill and allow them to cool enough to touch because they will smell so good you will want to eat them right away.
Share, or freeze for later.
Make these egg and dairy free by using flax eggs. Mix 3 tbsp. ground flax seed and 6 tbsp. water then let it sit for 10 minutes before adding it to the batter in place of eggs. Make these muffins gluten free by substituting flour with your favorite gluten free options. If there’s a honey allergy, use maple syrup instead. These muffins freeze easily, just thaw them on the counter for about 60 minutes. They’re also great warmed up too. These Super Healthy Banana Muffins are the perfect breakfast and will keep you full until it’s time for lunch! What’s your favorite breakfast food?