Healthy Maple Banana Nut Muffins

Hi, my loves! I was staring at some old bananas in my fridge a day ago, and when I checked my email yesterday morning, I saw Half Baked Harvest’s recipe for Maple Banana Nut Muffins. I looked at the recipe and realized I had all of the ingredients to make it, but I also wanted to make it my own, which is exactly what I did.

For me, there is something so therapeutic about being in the kitchen! It felt so good to create these (which my boyfriend LOVES — and that isn’t always the case!), to film it, and to eat these on top of a delicious smoothie bowl. It is absolutely my jam. Add some Meghan Markle in the background? I’m in my Saturday afternoon heaven!

I’ve also been on such a maple syrup kick since I realized how much pesticides honey can hold in it from surrounding areas. The only honey I use now is Beekeeper’s Naturals, which is imported from the UK. I know it doesn’t necessarily have the local pollen collected by the bees, but I find it much more beneficial to not consume pesticides, personally. So I made the switch and I am very happy with it! It’s maple syrup for me now if I am going to make matchas or bake and need something directly from the grocery store.

Anyways, this recipe makes 12 muffins. I added brazil nuts because I had them (looooove) but they are not necessary. These stay good in the fridge for 3 days or you could freeze them and thaw them for later.

I hope you enjoy!!! Happy baking and be well. 🤎☺️

Ingredients:

• 4 medium ripe bananas (the browner the better) — approximately 1 cup

• 3 tablespoons cup melted coconut oil, cooled

• 1/4 cup maple syrup or honey

• 2 organic eggs

• 2 teaspoons vanilla extract (I used almond)

• 1 1/2 cups almond flour (or all-purpose) flour

• 1 1/2 teaspoons baking soda

• 1 inch fresh grated ginger (ginger powder works too, just use 1 teaspoon)

• 1 1/2 tablespoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 1/3 cup chopped dark chocolate bar (we love Theo, obviously!) or dark chocolate chips

• 1 cup coarsely chopped walnuts (or whatever nut you have)

Recipe:

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners (I love Caraway for all things non-toxic baking!). I also love and use If You Care for muffin paper liners.

2. In a large bowl, mix the mashed bananas, coconut oil, maple syrup, eggs, grated ginger and vanilla. Once combined, add your almond flour, cinnamon, nutmeg, baking soda, and salt until combined. Gently fold in the chocolate and nuts. To finish, sprinkle the top with sea salt and a bit of grated chocolate.

3. Using an ice cream scoop, add the batter evenly into the 12 muffin liners. Bake for 24 minutes or until set.

4. Enjoy fresh (it’s great topped with melted ghee or almond butter, imo!!) or let them cool for 20 minutes and store in the fridge for up to 3 days. Keeps in the freezer for up to 6 months to thaw when you are craving a bit of healthy love.

Xx,
- B