Clean Banana Nut Muffins
JenniferM | On 26, May 2012
You know how sometimes you have a crazy idea and the end result is exactly what you wanted to happen? That happens very rarely to me, so when it does happen, I am thrilled!
Today it’s 88 degrees here in the Mountain State. Last year our central air went on the fritz and while we do have air conditioning, my husband hasn’t yet had time to get it ready (although it’s at the top of his list). Needless to say, it’s extremely hot in here right now and definitely not the time to even think about having the oven on…but that’s exactly what I decided to do…bake!
We started out this morning outside because my husband has a barn to build and I have a fence to paint, but since he was working on not having any sleep for 24 hours (he just got home this morning from working midnight shift) and the sun was blazing, we decided to take a break for a while so he could eat and rest, and once it cools down, we’ll continue working outside this evening. In the meantime, I had a hankering for some banana nut something, whether it’d be bread or muffins, I wasn’t sure. I finally decided on muffins and I’m so glad I was crazy enough to turn the oven on, on a day like today, because these muffins are awesome!
I made two batches, one with walnuts and one with pecans, so you can swap out the walnuts in the recipe below for an equal amount of pecans. For the coconut oil, I use Tropical Traditions brand and I leave it on one of my counters, so it’s in a semi-solid state. If you refrigerate your coconut oil and it’s a solid, just let it come to room temperature before using in this recipe.
Enjoy!
Ingredients
- 1/4 c. coconut oil
- 1/2 c. sucanat
- 1 large egg
- 2 medium-sized ripe bananas, mashed (appx. 1 cup)
- 1/2 tsp. pure vanilla extract
- 1 c. whole wheat pastry flour
- 3/4 tsp. baking powder
- 1/4 tsp. sea salt
- 1/8 tsp. baking soda
- 1/8 tsp. ground cinnamon
- 1/4 c. chopped walnuts
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix coconut oil and sucanat with a mixer. Mix in the egg, mashed banana, and pure vanilla.
- In a smaller bowl, add pastry flour, baking powder, sea salt, baking soda, and cinnamon. Stir with a fork until blended.
- Add flour mixture to the large bowl with the oil and sucanat mixture. Stir until just moistened. Fold in the walnuts.
- Fill 6 muffin cups (coated with nonstick cooking spray) or 6 paper muffin cups with the batter.
- Bake for approximately 23 minutes. The muffins are done when a toothpick comes out clean.
- Cool for approximately for 5 minutes before removing from your muffin pan.
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June 29, 2012
I made these the other day and followed the recipe exactly. I have to say that these were the best banana nut muffins (healthy) that Ive ever made! Thanks for such a great recipe. I calculated that the calorie count for 1 muffin was about 294 cals (used an online calculator) Does this sound about right? As a snack option, I combined with 1 hard boiled egg. Is this the right combination? thanks so much!
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June 29, 2012
Hi Nyibe,
Thanks for commenting and I’m so glad you enjoyed these! I think these are sooooo good too!
I just calculated using the Spark People Recipe Calculator and I had to use just basic whole wheat flour since the SP calculator doesn’t have the pastry flour, but, yes, I came up with about 276 calories per muffin, so 294 probably is correct. And combining with a hard boiled egg is perfect because you have a combo of good carbs, protein and healthy fats.
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