I love trying new, inventive ways to make a basic recipe extraordinarily delicious, and healthy. As for these muffins, they came out exactly as planned – nutty, robust banana flavor, and a wholesomeness achieved from using whole wheat pastry flour and rolled oats. I think next time I might even forego the egg and use applesauce instead, or toasted walnuts instead of pecans and almonds. Either way, everyone will love them.
I made these one morning after looking at two very ripe bananas and thinking, these would be great in some sort of bread, like muffins! I used some not so common ingredients in this version of banana nut muffins, like coconut oil as a replacement for butter, agave nectar instead of sugar sweetener, and a mix of two flours, almond flour and whole wheat pastry flour.
- 1/4 cup warm virgin coconut oil
- 2 eggs
- 2 very ripe bananas (mine were black, but not mushy)
- 1/2 cup agave nectar
- 1/4 cup brown sugar, or cane sugar
- 1 cup almond flour
- 1/2 cup whole wheat pastry flour
- 1 cup rolled oats
- 1/2 cup chopped pecans
- 1/2 cup chopped toasted almonds
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- pinch of salt
- Mash bananas
- Mix in eggs, agave nectar, coconut oil, and brown sugar
- In a separate bowl, combine your flours, baking soda, baking powder, oats, and a pinch of salt
- Incorporate all ingredients together, then add in your nuts (do not over-mix)
- Spoon batter into a paper lined muffin tray, filling a little more than halfway
- Top with oats and chopped nuts
- Bake for 15-20 minutes or until toothpick runs clean when poked inside the middle of one muffin
- Makes 16 large muffins or about 24 small muffins, depending on how deep you fill your muffin trays with batter.