Wondering what to do with the overly ripe bananas sitting on your countertop? You might think that it’s time to throw them out, but don’t toss them quite yet! Overripe bananas are great for baking with – they are more flavorful and softer, making blending them into the batter easier. This recipe for Banana Nut Muffins is a great way to use them up. Walnuts and coconut add a nutty crunch, and wholesome ingredients like extra virgin coconut oil and flaxseed make these muffins a great breakfast choice. Remember that you can also freeze bananas and thaw them later – just remember to peel them before putting them in the freezer!
Banana Nut Muffins Recipe
- 3 large or 4 small very ripe bananas, smashed
- 1/3 cup extra virgin coconut oil
- 3/4 cup evaporated cane juice or natural sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 ½ cups of flour
- 1 cup raw walnuts, chopped
- ½ cup shredded unsweetened coconut
- 1 tablespoon ground flaxseed
Preheat the oven to 350° F. Line a muffin tin with paper liners. With a mix coconut oil and mashed bananas in a large mixing bowl. Beat in the sugar, egg, and vanilla. Mix baking soda, salt and flour. Mix until just incorporated. Fold in the chopped walnuts and coconut. Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. When it comes out clean, they are done. Remove from tin and cool on a rack.
– Alivia Duran