I always seem to have over ripe bananas and love being able to use them up in a healthy snack my whole family loves. I made these for a playdate for 4 toddlers and they were all gone in an hour. You can also make mini muffins for more of a bite size snack, bake them for about 15-20 minutes.
You can also make the batter the night before, fill up your baking pan, cover with plastic wrap and keep in the fridge. The next morning pop them in the oven for a quick make-ahead breakfast.
This recipe makes 1 loaf, and about 18 muffins.
- 1/2 cup coconut oil, melted
- 3/4 cup pure maple syrup
- 1/3 cup whole milk plain or greek yogurt
- 2 eggs
- 2 1/3 cup very ripe banana, smashed
- 2 cups spelt flour
- 1 1/4 teaspoon baking soda
- 1/2-3/4 teaspoon cinnamon (if you like cinnamon add 3/4 tsp otherwise only add 1/2 teaspoon)
- hearty pinch of nutmeg
- 1/4 teaspoon salt
- 1/2 cup walnuts, chopped (optional)
- Pre-heat your oven to 350 degrees.
- In a large mixing mixing bowl whisk together the coconut oil, syrup, yogurt, eggs and banana.
- In another medium bowl whisk together baking spelt flour, baking soda, cinnamon, nutmeg and salt.
- Stir the dry ingredients into the wet until just incorporated, stir in nuts if desired.
- Spray a loaf pan or muffin tin with non stick spray. Fill pan 3/4 full with batter.
- Bake loafs for about 50-60 minutes and bake muffins for 25 minutes.
- Poke a fork or toothpick in the center and if it comes out clean they are done.