Banana Nut Muffins

Banana Nut Muffins


Wet ingredients
    • 3 very overripe bananas, peeled and mashed with a fork
    • 1/3 cup coconut oil (melted, if solid)
    • 1 large egg, beaten
    • 1 teaspoon real vanilla extract
Dry ingredients
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups flour (we used white whole wheat)
  • 3/4 cup coconut sugar
  • 1/2 cup walnut pieces



Preheat oven to 350 degrees and lightly oil a 12-cup muffin tin, or line with cupcake papers.

Whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a mixing bowl, whisk together eggs, bananas, coconut sugar, coconut oil, and vanilla. Add dry ingredient mixture and walnuts, stir just until combined. Divide batter among 12-cup muffin tin.

Bake 12 minutes, or until muffins are golden and a tooth pick inserted comes out clean.

Yields: 12 servings | Calories: 210 | Total Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 16mg | Sodium: 132mg | Carbohydrates: 35g | Fiber: 3g | Sugar: 21g | Protein: 3g | SmartPoints: 9