This whole wheat muffin recipe is a super quick and simple way to whip up a healthy desert, breakfast, or snack for your kids’ school lunches. John totally surprised me when he threw these together on a whim right before making dinner one night and we had these for desert then Emma had them in her lunches that week. We stored them on the counter under the cloche shown here and they did get a little dry, so for storage, I recommend keeping them in a sealed container. The toppings can be anything you want! All we had on hand was oats, coconut shavings and chocolate chips and since this was not pre-planned, that is what John used. The chocolate chip ended up being our fave! I usually add extra when I eat them, but that is a secret – don’t tell Emma!
You may notice in the recipe we use whole wheat einkorn flour – this is a totally personal preference. You can also use regular whole wheat flour in the same amounts. Our family just has food allergy issues so we use Einkorn in place of regular flour in everything we make and eat. If you are interested in knowing more about Einkorn, let me know!
- 1 1/4 Cup Whole wheat einkorn or conventional flour
- 1 Tsp Baking powder
- 1 Tsp Baking soda
- 1 Tsp Ground cinnamon
- 1/2 Tsp Kosher salt
- 1 Cup Mashed ripe bananas
- 1/2 Cup Packed light brown sugar
- 1/2 Cup Plain greek yogurt
- 1 Large egg
- 1/4 Cup Coconut oil (fractionated)
- 1/4 Cup Honey
- Rolled oats, shredded coconut or chocolate chips used to top the muffins
- Heat oven to 375 F. Line tin with muffin cups.
- Whisk dry ingredients and wet in separate bowls.
- Bowl One – Flour, baking soda, baking powder, cinnamon and salt.
- Bowl Two – Bananas, yogurt, egg, brown sugar, oil and honey.
- Pour the wet ingredients into the dry and fold together with a spatula.
- Divide batter equally into muffin cups, sprinkle on toppings.
- Bake for 20 minutes.
- Cool for 5 minutes before serving, Enjoy!