Ingredients
2cupswhite whole wheat flour,plus more for dusting
1tspground cinnamon
1tspbaking soda
½tspsea salt,fine
½cupcoconut oil
½cuphoney
3large eggs
1½cupsoverripe bananas,well mashed
¼cupbuttermilk,or plain Greek yogurt
Preparation
Preheat oven to 325 degrees F. Spray the holes of 16 muffin cups with non-stick cooking spray and dust lightly with wheat flour. Shake out excess flour, set aside.
In a medium mixing bowl, whisk together white whole wheat flour, cinnamon, baking soda, and salt for 20 seconds. Set aside.
Add coconut oil to a large microwave save mixing bowl. Heat in the microwave until it’s just melted. Stir in honey, then whisk in eggs.
Whisk in bananas and buttermilk. Add wheat flour mixture and whisk just until combined. (The batter will be lumpy).
Divide batter among prepared muffin cups filling each about ¾ full. Bake in the preheated oven for about 16 to 20 minutes until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs.
Run a butter knife around muffins to loosen. Then transfer to a wire rack to cool. Store muffins in an airtight container.
