Mmm, muffins. Delicious, single serving, cake-like treats. I’ve found that since I’ve gone off the refined foods that my sweet tooth isn’t quite as strong as it used to be and that it’s a lot easier to be satisfied with treats that are less sweet. I also don’t eat a whole lot of grains these days, so when my mind starts wanting something baked I like to make it myself so I can control the ingredients. And lately, muffins fit that bill perfectly.

This recipe is a riff on my Real Food Blueberry Muffins, which you should also try. These muffins are tender and sweetened with coconut sugar and (wait for it) bananas! That’s right, those super ripe bananas on your counter or in your freezer are perfect for this recipe. The darker and mushier, the better!

INGREDIENTS

1 3/4 cups sprouted or soaked wheat flour (If you find 100% whole wheat to be too “wheaty” for your taste, than you can cut in pre-ground Einkorn flour or white flour as the 3/4 cup)
1/3 cup coconut sugar
2 teaspoons baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon salt

2 large or 3 small super ripe bananas, mashed
1 beaten egg
3/4 cup milk
1/4 cup melted butter

1/2 cup nuts of choice, chopped (optional)

MAKE IT

First things first, you should make this by hand. A mixer will over mix the batter and hand mixing will keep it light and fluffy. So get out a mixing bowl and whisk. Also, I like lining my muffin tin with cups, but if you have your own tried and true way, do that. You should get 12 muffins.

Preheat oven to 400*

Melt the butter and set it aside to cool.

Add all dry ingredients in a big mixing bowl and combine with your whisk. Make a well in the middle.

Mash up your bananas.

In a different bowl, beat the egg and add the other wet ingredients, including the bananas. Make sure the melted butter isn’t so hot that it cooks the egg.

Add the wet ingredients to the dry and mix until ALMOST completely combined.

If using nuts, add them now and mix gently until just combined.

Now STOP mixing, don’t over mix, it’ll be better this way.

Fill muffin tins 3/4 full.

Bake for 20 minutes, until golden brown.

Let cool.

If you take off the paper too soon, it’ll tear apart your muffin. So, let it cool awhile before eating, preferably with some salty pasture raised organic butter. But plain is good too!

 

This recipe featured on: Party Wave Wednesday, Thank Your Body Thursday, Tasty Traditions, Small Footprint Friday, Fight Back Friday, Real Food Wednesday, Family Table Tuesday, Fat Tuesday, Sunday School, Thank Goodness It’s Monday