Ultimate Banana Muffins

Ingredients

• Wet Ingredients:
• ⅓ cup melted coconut oil
• 1/3 cup maple syrup or honey
• 2 eggs, at room temperature
• 1 cup packed mashed ripe bananas (about 3 bananas)
• ¼ cup Greek yogurt or sour cream (adds extra moisture and tang!)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon (bump up the warmth)
• 1 ¾ cups whole wheat flour or a mix of whole wheat and spelt
• Optional Add-Ins & Toppings: ⅓ cup chopped walnuts, pecans, chocolate chips, raisins, or unsweetened shredded coconut.

Directions

1. Preheat & Prep: Preheat your oven to 325°F (165°C). Grease all 12 cups of your muffin tin with butter or non-stick spray, or line with muffin liners.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and maple syrup (or honey) until smooth. Add the eggs and whisk again. Stir in the mashed bananas, Greek yogurt, and vanilla extract until fully combined.
3. Incorporate Dry Ingredients: Sprinkle the baking soda, salt, and cinnamon over the wet mixture and stir well. Gradually add the flour and fold it in gently with a large spoon or spatula, just until the batter is combined. Be careful not to overmix!
4. Optional Add-Ins: If desired, fold in your choice of chopped nuts, chocolate chips, or dried fruit for extra flavor and texture.
5. Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the tops with turbinado sugar and a pinch of cinnamon for a bakery-style touch.
6. Bake: Place the muffin tin in the oven and bake for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool & Serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. If needed, run a butter knife along the edges to release them easily.

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