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.
With her love of health and writing, Melissa has written for such publications as Shape, Natural Solutions, Yoga Journal, Self and Pilates Style, and has created recipes and food-oriented stories for such publications as Delicious Living and Cooking Light.