These banana bread muffins smell divine when they are baking! They are packed full of healthy delicious ingredients that are sure to please. This is the perfect addition to a family picnic or even some Sunday morning baking! For a wonderful flavour boost, you can try adding some extras to the batter such as berries or chocolate chips. If you have little ones, why not make is an afternoon activity, let them get in on the fun and pick what they would like to add into the muffins.
The recipe includes Young Living’s Nutmeg Essential Oil. Nutmeg comes from an evergreen tree that’s indigenous to Indonesia, and has a warm, spicy aroma that is energising and uplifting. Nutmeg blends well with other oils such as Orange, Clary Sage, any Eucalyptus, and Ginger. Steam distilled from the fruit and seeds of the tree, Nutmeg essential oil has a sweet and distinctly spicy taste, making it both a powerful and versatile essential oil. It is particularly good to enhance flavour, whether it’s baked into spice cake or blended into tea, this pungent spice offers a warm, nostalgic taste and aroma.
TIP You can use this recipe to make one banana loaf. For decoration, you can also top the muffins or a banana loaf with sliced bananas or walnut pieces.
NOTE This banana bread muffin recipe can be made vegan by substituting the eggs with chia seed eggs.
*To make 3 chia eggs for this recipe mix 3 tbsp finely ground chia seeds with ½ cup water and stir well. Then allow to thicken for at least 15 minutes before using.
Ingredients
- Wet Ingredients
- 2 ripe bananas, mashed
- 3 eggs or chia seed eggs (*see NOTE)
- ¼ cup honey or maple syrup (to taste)
- ¼ cup melted butter or melted coconut oil
- 2 tsp vanilla extract (optional)
- 1 drop Cinnamon Bark essential oil (to taste)
- 2 drops Nutmeg essential oil (to taste)
- Dry Ingredients
- ¾ cup almond flour
- ¼ cup oat flour or coconut flour (or gluten-free flour)
- 1 tsp (non-aluminum) baking powder
- ½ – ¾ cup roughly chopped walnuts or other nuts (optional)
- Additional Options
- ½ cup chocolate chips (and/or white chocolate chips)
- ¼ cup goji berries (dried Wolfberries)
- banana pieces
- chopped date pieces
- berries
Instructions
- 1. Preheat your oven to 180C and line the muffin tin with muffing papers or cupcake papers/holders. You can make approx. 10 – 12 medium or 20 – 24 small banana bread muffins. If you prefer to make a loaf of banana bread line a loaf tin with baking paper and set aside.
- 2. In a large bowl combine the wet ingredients and set aside. Then combine all the dry ingredients in a second large bowl and stir to combine.
- 3. Mix the dry ingredients into the wet ingredients and stir until just combined. Then stir in most of the walnut pieces (reserving a few to sprinkle on top of the loaf). If using and any other additional options like chocolate chips add them with the walnuts.
- 4. Fill the lined muffin tin with batter just a little under the top of the muffin papers. To make a loaf transfer the batter to the lined baking tin. At this point you can add walnut pieces a banana sliced lengthwise in half to the top or cut in rounds, if you like, to the top of the loaf. For muffins, use cut rounds of banana pieces. You can brush the banana pieces with a little melted butter or coconut oil to prevent them drying out while baking.
- 5. Bake the banana bread muffins 15 – 20 minutes for larger muffins, 10 – 15 minutes for smaller. For a loaf, bake for 45 – 50 minutes or until a toothpick inserted into the center of the bread comes out clean. When the muffins are done, remove from the oven and allow to cool slightly before removing from the tin. Slice and serve warm or room temperature.
- 6. Cover and store in the refrigerator for up to 4 days. This bread or muffins can be frozen for up to 1 month. Defrost at room temperature then toast or heat in the oven
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