Banana Nut Bread Muffins
This sweet treat is packed with healthy fats from nuts and seeds, helping curb your appetite while boosting your skin’s glow. And, of course, dark chocolate. Need I say more?
Equipment
- Oven To bake the muffins at 350°F (175°C).
- Muffin Pan Standard 12-cup muffin tin to bake your muffins.
- Mixing Bowls At least one large bowl for combining ingredients and a smaller bowl for the flaxseed mixture.
- Fork To mash the bananas and mix the ingredients.
- Measuring Cups and Spoons For accurately measuring flour, coconut sugar, flaxseed, coconut oil, and other ingredients.
- Whisk or Spoon To mix the wet and dry ingredients together.
- Parchment Paper or Muffin Liners (Optional) – To line the muffin pan for easy cleanup, though you can also coat the pan with oil or spray.
- Rubber Spatula For gently folding in the nuts, coconut flakes, and optional chocolate.
Ingredients
- 1 ½ tablespoons ground flax seed
- 1 ½ cups flour
- ⅓ cup coconut sugar
- 1 ½ tablespoons baking soda
- ⅓ cup melted coconut oil
- 1 ½ teaspoons pure vanilla extract
- 3 whole overripened bananas
- ⅓ cup unsweetened coconut flakes
- ⅓ cup macadamia nuts
- 1 Bar Hazelnut Butter Dark Chocolate Hu brand
Instructions
- Preheat the oven to 350°F (175°C) while you prepare the batter.
- In a large bowl, combine the ground flaxseed and 3 tablespoons of water. Let it rest for 10 minutes to form a paste-like texture that helps hold everything together.
- After the flaxseed mixture has rested, use a fork to mash the bananas in the same bowl until smooth.
- Add the vanilla, coconut oil, and coconut sugar, and mix everything with the fork until well blended.
- Stir in the baking soda and flour. Mix until just combined—don’t over-mix. It’s okay if the batter isn’t completely smooth due to the bananas.
- If you’re adding extras (chocolate, coconut, nuts), fold them in gently until evenly distributed throughout the batter.
- Coat your muffin pan with the oil of your choice, and fill each muffin cup about ⅔ of the way full with batter.
- Bake for 20 minutes or until golden brown. Let the muffins rest for 15 minutes before enjoying!