Are you in the mood for crunchy salty nutty bites in your moist banana muffins?
Or could you be feeling more like sweet tender cherries in each luscious mouthful?
This is the perfect, basic, easy banana muffin recipe with the option of stirring in just about any extra ingredient that your heart desires. Chocolate chunks, coconut flakes, almonds, strawberries, dates, walnuts, cocoa powder, peanut butter– the list of add-ins for these banana muffins is extensive.
They are made with whole grain spelt flour which is just an ancient form of wheat. Whole wheat pastry flour works fine too.
I discovered the greatest oil substitute– plain Greek Style coconut milk yogurt!
Makes 6 muffins. Can also be made in a loaf pan as banana bread.
Preheat your oven to 350
Stir together the following in a large mixing bowl:
- 1.5 cups whole wheat or spelt flour
- 1/2 cup macadamia nuts (Or try walnuts, pecans or almonds. Omit if making nut-free)
- 1.5 teaspoons baking powder
- 1/4 tsp sea salt
Whisk together the following in a smaller mixing bowl. You’ll have little chunks of the yogurt and banana; this is fine and it doesn’t need to be completely smooth:
- 1 6oz Greek style plain Cultured Coconut Milk yogurt
- 1 cup ripe banana, mashed with a fork
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened soy milk
- 2 tsp vanilla
Stir the wet ingredients into the dry, without over-mixing. If using fruit, fold it gently into the batter. About a cup worth should be good (I used a 10 oz bag of frozen cherries cut in halves.) Spoon the batter into 6 muffin cups and bake for about 30-35 minutes.