Ingredients
- Nonstick cooking spray (optional)
- 2 cups whole wheat flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. fine sea salt (or Himalayan salt)
- 1 large egg, lightly beaten
- ¼ cup raw honey
- ¾ cup unsweetened almond milk
- ¼ cup extra-virgin organic coconut oil, melted
- 1½ tsp. pure vanilla extract
- 3 medium ripe bananas, mashed
Instructions
- Preheat oven to 350° F.
- Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
- Combine flour, baking powder, baking soda, and salt in a large bowl; mix well. Set aside.
- Combine egg, honey, almond milk, oil, and extract in a medium bowl; mix well.
- Add egg mixture to flour mixture; mix until just blended.
- Gently fold in bananas.
- Evenly divide batter among prepared muffin cups.
- Bake 18 to 23 minutes, or until tester inserted into the center comes out clean.
- Transfer muffins to rack; cool.