Once I had decided to use my beloved ripe bananas to make banana muffins I quickly typed in my search words and off on my internet hunt I went. Browsing through one of my favorite new sites (Natureal Mom) I found inspiration for what would be my muffin creation. Mommies, you need to check our her site if you haven't already! It is full of good information on all kinds of topics (birthing, healthy recipes, being eco-friendly, etc.). Check out the inspiration for my recipe below, her Sexy Banana Nut Bread recipe, along with all of the reasons why eating a slice just might put you in the mood given all of the natural aphrodisiacs it contains!
These muffins were light and fluffy unlike your typical heavy and dense vegan muffin. They stayed fresh in the fridge for over a week (I'm sure they would freeze well too). They contain no added sugar (woop woop). Most importantly, the hubby and the always changing toddler taste buds approved and confirmed that this is THE best banana nut muffin recipe I have made to date. The 4 year old twins next door also devoured them. Maybe I'll be putting those searching tendencies to rest.. at least, when it comes to banana nut muffins!
Makes 18 muffins
2 cups whole wheat pastry flour
1/2 cup chopped walnuts
4 tsp baking powder
1 tsp cinnamon
1/4 tsp sea salt
1/4 tsp ground nutmeg
1/2-1 cup dark chocolate chips or cacao nibs
1 cup mashed banana (about 2 large bananas)
1/2 cup pure maple syrup
1/2 cup unsweetened organic apple sauce
1/2 cup chopped medjool dates
1/4 cup coconut oil (melted)
1 tsp pure vanilla extract
1) Preheat oven to 350 degrees either lightly grease muffin tin or use paper muffin liners.
2) Place all dry ingredients in large bowl and mix to combine well.
3) Place all wet ingredients in medium bowl and mix well.
4) Add wet ingredients to dry and mix until just combined; be careful not to over mix! Use an ice cream scoop to spoon batter into muffin tin filling 3/4 of the way full.
5) Bake for 16-18 minutes or until an inserted toothpick comes out clean.