Multi-Seed Banana Muffins with Maple and Honey

mWhen I made these Multi-Seed Banana Muffins with Maple and Honey I wanted to be a little more health conscious so I did away with butter and sugar and replaced them with maple syrup and coconut oil.  With Bob’s Red Mill amazing seed selection it made these muffins really easy to make, and with superb ingredients and flavor.

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Servings 12muffins
Prep Time 15minutes
Cook Time 25 - 30minutes
Submitted By Chef Billy Parisi from billyparisi.com
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12muffins
Prep Time 15minutes
Cook Time 25 - 30minutes
Submitted By Chef Billy Parisi from billyparisi.com
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 350°.
  2. In a large bowl mix together the flour, oats, baking powder, baking soda, cinnamon and salt and set aside.
  3. Next, add the bananas, eggs, yogurt, coconut oil and maple syrup to a blender and puree on high speed until smooth.
  4. Combine the wet and dry ingredients until combined and set aside.
  5. For the topping combine the seeds, oats, flour and honey in a separate medium size bowl and combine using a spoon. Note: it will be sticky.
  6. Divide the batter into a 12 count muffin tin lined with parchment molds and top off with the multi-seed honey topping evenly.
  7. Bake the muffins in the oven at 350° for 25 to 30 minutes or until they are lightly browned on top and firm.
  8. Cool to room temperature before serving.
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