Are you craving a guilt-free treat that combines the natural sweetness of ripe bananas, the chewy goodness of raisins, and a wholesome nutritional punch? Look no further! These Healthy Banana Raisin Muffins are about to revolutionize your breakfast and snack game, offering a delectable solution that satisfies your sweet tooth while keeping your health goals on track. Imagine biting into a moist, perfectly spiced muffin that's packed with flavor and nutrition - and the best part? You can whip these up in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups whole wheat flour
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your muffins will bake evenly and rise properly.
- Gather all your ingredients on a clean workspace. Make sure your bananas are ripe, as this will enhance the sweetness and flavor of your muffins.
- In a large mixing bowl, mash the 2 ripe bananas with a fork or potato masher until smooth. A few small lumps are okay, but aim for a mostly smooth consistency.
- Add 1/3 cup of melted coconut oil to the mashed bananas. Make sure the coconut oil is not too hot to avoid cooking the egg in the next step.
- Next, pour in 1/2 cup of honey or maple syrup, followed by 1 teaspoon of vanilla extract. Mix these wet ingredients together until well combined.
- Crack 1 egg into the mixture and whisk it in until fully incorporated. This will help bind the ingredients together.
- In a separate bowl, combine the dry ingredients: 1 teaspoon of baking soda, 1/4 teaspoon of salt, 1 teaspoon of cinnamon, and 1 1/2 cups of whole wheat flour. Stir them together to ensure they are evenly mixed.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Fold in 1/2 cup of raisins into the batter. This will add natural sweetness and texture to your muffins.
- Line a muffin tin with paper liners or grease it lightly with coconut oil. This will prevent the muffins from sticking.
- Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full to allow for rising during baking.
- Place the muffin tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your healthy banana raisin muffins as a nutritious snack or breakfast option! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Tips
- Banana Ripeness is Key: Always use overripe bananas with brown spots. They're sweeter and will provide more moisture to your muffins.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Room Temperature Ingredients: Let your egg and coconut oil come to room temperature for better incorporation and texture.
- Customize Your Muffins: Feel free to add nuts like walnuts or swap raisins for dark chocolate chips for variety.
- Check for Doneness: Use the toothpick test - if it comes out clean, your muffins are perfectly baked.
- Cooling Matters: Allow muffins to cool in the tin for 5 minutes before transferring to prevent breaking.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to 3 months for a quick grab-and-go breakfast.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 4g
Fat: 9g
Saturated Fat: 7g
Cholesterol: 20mg
