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Healthy banana muffins
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Yield: 12 muffins
Time:
Notes: Can add glaze to make these cupcakes. You can replace all honey with maple syrup.
Ingredients
- Muffins
- 1 cup almond/oats milk
- 1 tsp Apple Cider Vinegar
- 1¾ cups All Purpose Flour
- ½ cup almond flour (optional but yummy)
- 2½ tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Salt
- ½ cup + 2 Tbs Coconut Sugar (can use brown sugar)
- ⅓ cup coconut oil
- 2 Tbs fresh lemon zest
- 3 Tbs fresh lemon juice
- 1 tsp Vanilla Extract
- 1 Tbs Chia Seeds, more for garnish
Icing Glaze
- ½ cup Cream Cheese
- 2 Tbs lemon juice
- 2 Tbs Honey
- 1 tsp lemon zest, more for garnish
Method
Muffins
- Preheat the oven to 190°C and lightly oil a 12-cup non-stick muffin tin.
- In a small bowl, combine the milk and apple cider vinegar. Set aside.
- In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the sugar, olive oil, lemon zest, lemon juice, and vanilla. Stir in the milk mixture.
- Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in the chia seeds and use scoop the batter into the muffin tins.
- Bake for 16 to 17 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes in the pan, then transfer to a wire rack to finish cooling.
Icing Glaze
- Make the glaze. Using a hand mixer or a food processor, mix the cream cheese, lemon juice, honey, and lemon zest until smooth.
- Dollop onto the cooled muffins and garnish with chia seeds and lemon zest.