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Honey Nut Banana Muffins (Dairy-free)

An easy recipe that uses 3 overripe bananas. No refined sugars- its sweetened with just honey. Top with some peanut butter for a healthy protein-filled snack or breakfast.
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Servings: 12
Ingredients Method Notes

Ingredients
  

Ingredients (makes 12 muffins):
Wet ingredients:
  • 3 overripe bananas smashed (about 1 ⅓ cup mashed banana)
  • ⅓ cup honey
  • 1 large egg
  • ½ Tbsp. vanilla extract
  • ¼ cup olive oil I used extra virgin
  • ¼ cup unsweetened almond milk or milk of choice
Dry ingredients:
  • 1 ¾ cup whole wheat pastry flour*
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. salt
Mix ins:
  • ½ cup chopped walnuts
  • 1 Tbsp. whole flax seeds to sprinkle on top

Method
 

Directions:
  1. Preheat oven to 400 F. Grease a muffin tray. Or, line with paper liners.
  2. In a medium bowl, mix the dry ingredients and stir with a whisk to distribute the ingredients evenly.
  3. In another large bowl, mix the wet ingredients.
  4. Sprinkle the dry ingredients into the wet ingredients. Mix just to combine. DO NOT overmix.
  5. When the batter just comes together, stir in the walnuts add mix briefly.
  6. Divide batter evenly into muffin liners and sprinkle each muffin with flax seeds.
  7. Put in the oven and immediately turn the oven temperature DOWN to 350 F. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Notes

*You can use all-purpose flour if you don't have whole wheat pastry flour