1 ¼cupsmashed very ripe banana (320g),about 3 medium
⅔cupmilk of choice
¼cupcoconut or avocado oil
1teaspoonvanilla extract
1tablespoonground flaxseeds
Dry
1 ¾cupswhite whole wheat flour (215g), spoon and leveled
1teaspoonbaking powder
½teaspoonbaking soda
1teaspooncinnamon
⅛teaspoonsalt
Optional: ¼-1/2 cup chocolate chips or ½ cup finely chopped walnuts or pecans
Instructions
Preheat oven to 350°F.
Mash bananas in a large bowl using the back of a fork or a potato masher. Try to get it as smooth as possible but small lumps are fine. Measure out 1 ¼ cups. To the same bowl, add all the wet ingredients and mix together until well combined.
Add all the dry ingredients and mix until just combined. Be careful not to over mix. Stir in any optional add-ins.
Divide batter evenly into a greased, lined or silicone 12-cup muffin pan.
Bake for 20-25 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 5 minutes before transferring to a wire rack to cool completely.
Notes
For mini muffins bake for 18-20 minutes.
Line an airtight container with paper towel. Add the muffins, place another paper towel on top, close the lid, and keep on the counter for up to 2 days. You can also refrigerate or up to 4 days. Enjoy at room temperature or microwave briefly.