BANANA MUFFINS

INGREDIENTS

  • Banana— 3, ripe
  • Eggs — 2, large
  • Sunflower oil — 1/2 cup
  • Vanilla extract — 1 tablespoon
  • Maple sugar (sugar/ coconut sugar) — 3/4 cup
  • Ground cinnamon — 1 teaspoon
  • Einkorn all-purpose flour (unbleached all-purpose flour, whole wheat) — 1 and half cups
  • Quick oats — 1/2 cup
  • Baking soda — 1 teaspoon
  • Salt — 1/4 salt
  • Chopped walnuts (pecans, cashews) — 1/4 cup
  • Raisins (cranberries) — 1/4 cup

DIRECTIONS

  • Pre-heat oven to 350F (175 C). Line a cupcake pan with cupcake wrappers. If using nonstick cupcake pan, grease the pan with nonstick spray.
  • Wet mixture: In a large mixing bowl, mash the bananas until it turns into a puree texture. Add eggs, oil, vanilla extract, ground cinnamon and sugar; whisk until all combined and the sugar is completely dissolved.
  • Dry mixture: In a bowl add the flour, oats, baking soda and salt; give it a quick mix.
  • Add a teaspoon of the flour mixture into the dry fruits, toss until the dry fruits are coated with the flour. Set that aside.
  • To the wet mixture, add the dry mixture and whisk until all combined, making sure there is no lumps and the batter is smooth.
  • Fold in the dry fruits. 
  • Using an ice cream scoop, pour the batter into the cupcake tray 3/4 of the way.  Make sure not to fill the batter to the brim because when the muffins rise it will spill over.
  • Bake for 20 to 25 minutes. To ensure the muffins are fully cooked through, stick a tooth pick into the center of the muffin, if it comes out clean its done.
  • If using nonstick pan, let the muffin sit in the pan for at least 30 minutes. This will make removing the muffin from the pan easy.

Enjoy!