Ingredients
⅓cupcoconut oil,melted, or extra-virgin olive oil
½cupmaple syrup,or honey
2eggs,preferably at room temperature
1cupbananas,packed mashed ripe, about 3 bananas
¼cupmilk,of choice or water, I used almond milk
1tspbaking soda
1tspvanilla extract
½tspsalt
tspcinnamon,plus more for sprinkling on top
1¾cupswhite whole wheat flour,or regular whole wheat flour
⅓cupold-fashioned oats,optional, plus more for sprinkling on top
1tspturbinado sugar,raw sugar or other granulated sugar, for sprinkling on top
Preparation
Preheat the oven to 325 degrees F.
Grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
In a large bowl, beat the coconut oil and maple syrup together with a whisk.
Add the eggs and beat well.
Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
Add the flour and oats to the bowl and mix with a large spoon, just until combined. Fold in any additional mix-ins.
Divide the batter evenly between the muffin cups, filling each cup about two-thirds full.
Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total).
Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. Serve.
