3 overly ripe medium size bananas peeled
½ cup sucanat
¼ cup raw honey
½ cup safflower oil
2 ½ cups freshly ground whole wheat flour
½ cup unbleached white flour (King Arthur’s)
¾ tablespoon baking powder (aluminum free)
½ teaspoon sea salt
1 teaspoon cinnamon
¼ teaspoon freshly ground nutmeg
½ cup shredded coconut
¾ cup chopped walnuts
In a large mixing bowl thoroughly mash the bananas, stir in the sucanat, honey and oil.
In a separate bowl whisk thoroughly together the flours, sea salt, baking powder and spices. Next, stir the flour mixture into the banana mixture. Add a minimal amount of purified water to get a thick batter consistency. Finally, fold in the coconut and walnuts.
Spoon the vegan muffin batter into prepared muffin tins of your choice so that tins are 2/3 filled. Bake mini muffins for approximately 8 minutes. Bake large muffins for 12-15 minutes. Test your muffins with a toothpick. If the toothpick you inserted draws out clean, your banana nut muffins are ready.
Remove immediately and carefully from the muffin tin. Cool slightly before eating the muffins from this banana muffin recipe.
Eat Healthy, Be Healthy!
