Banana Cinnamon Muffins With Basil Sprig & Coconut from Melissa’s Kitchen!
If you’re looking for a muffin that is dairy-free and naturally sweetened, this one should fit the bill. You could replace the whole wheat flour with all spelt for a more nutty option as well.
But first, to our chefs out there, before you pick up your oven mitts and your accoutrements, we’d like to fill you in a ‘little’ about this powerful superfood spice. Check out 30 science-backed health benefits that are packed into our harrowed scintillating cinnamon spice.
Yields 12 muffins
Inspired by Cookie and Kate
1/3 cup melted coconut oil
1/2 cup maple syrup
1 cup mashed banana
1/3 cup coconut milk
1 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup whole wheat flour
3/4 cup spelt flour
1/3 cup old-fashioned oats
1/3 cup shredded coconut flakes
1 tbs. raw sugar or coconut sugar (coconut sugar will not hold its shape as much as sugar in the raw)
Several Springs Basil
Preheat oven to 325˚F. Line a muffin pan with 12 muffin liners.
In a large bowl, combine coconut oil, maple syrup; add eggs. Add milk and mashed banana. Combine thoroughly. Add baking soda, vanilla, salt, and spices. Combine well. Add flours and oats and coconut flakes and combine.
Using a 1/4 cup measuring cup, add mixture to each muffin tin, filling equally. They should be about 1/2-2/3 full. Sprinkle with sugar of your choice. Bake muffins for 25 minutes. Remove from oven and allow to cool.
- Accoutrements: Place banana slices and basil sprigs atop each muffin.