Breakfast banana muffins

These muffins are obviously not only reserved for breakfast but they are great in the morning, especially if you are in a rush.
And they can be frozen too ’cause eating 12 muffins in 3 days…can be a challenge.
Oh and did I mention they are healthy? Or at least healthier than normal muffins…
Breakfast banana muffins // L.Alexandra
♦ 1/3 cup melted coconut oil
♦ 1/2 cup maple syrup or honey
♦ 2 eggs (best at room temperature)
♦ 1 cup mashed ripe bananas
♦ 1/4 cup milk/plant-based milk
♦ 1 tsp baking soda
♦ 1 tsp cinnamon, plus more for sprinkling
♦ 1 tsp vanilla extract
♦ 1/2 tsp salt
♦ 1 3/4 cups whole wheat flour
♦ 1 tbsp chia seeds
♦ 1/3 cup oats, plus more for sprinkling
♦ 1 tsp brown sugar for sprinkling
Breakfast banana muffins // L.Alexandra
Preheat your oven to to 165ºC and fill muffin tins with paper moulds.
Beat the coconut oil, maple syrup and eggs in a large bowl. Mix in the bananas, milk, baking soda, vanilla extract, chia seeds salt and cinnamon.
Add in the flour and oats and mix until just combined (best with a large spoon).
Place about 2/3 of the batter in the muffin tins and sprinkle with oats and sugar.
Bake for around 20-25 mins, cool on a cooling rack and enjoy!
Breakfast banana muffins // L.Alexandra Breakfast banana muffins // L.Alexandra


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