In our house, sometimes we don’t eat all the bananas. When they get fully ripe you have a few choices to including eating them, freezing them for later, or making banana bread.
Up until I created this recipe, I had never made banana bread or muffins, so I was pleasantly surprised when everyone I shared a muffin with asked for the recipe.
It’s pretty simply and you can choose to omit the cacao nibs and/or shaved coconut if these don’t suit you.
4-6 very ripe bananas, peeled and mashed
1/2 cup Ghee
2 tsp Baking Soda
Pinch of Salt
1 cup of Monk Fruit Sweetener
2 eggs or Just plant-based egg substitute
2 tsp vanilla extract
1 tsp cinnamon
Pinch of nutmeg
1/3 cup organic cacao nibs
1/3 cup shredded coconut
1 cup buckwheat flour
1 cup quinoa flour
1 cup millet flour
- Preheat the oven to 350 degrees
- In a mixing bowl, mash the bananas with a fork until completely smooth. Stir in the melted ghee.
- Add the baking soda, salt, sugar, plant based egg substitute, and 3 different flours. Mix well.
- Add the cacao nibs, shredded coconut, cinnamon and nutmeg. Mix well.
- Pour the batter into muffin cups or a banana bread loaf pan.
- Bake in the oven for 50 minutes to 1 hour at 350 degrees.
- Remove from oven and let cool.
Your healthy, delicious banana muffins are now ready to eat.