Whenever I have ripe bananas on my counter and decide I am going to make banana muffins, this is the recipe I make! It’s so easy and can be made all in one bowl, which is why I love it.

You can easily make this recipe vegan, just use a plant-based milk and vegan chocolate chips or use raisins.

Of course, we have sugar in our house, it’s unavoidable and not realistic for us to exclude it in our daily life, BUT I will welcome a muffin that my kids will actually eat that doesn’t have added sugar!! (there is sugar in the chocolate chips, but you know what I mean) . These feel a bit healthier in my mind and so yummy and fluffy.

I walk through how to make the muffins on my Instagram HERE. Tag me if you make these, I love to see it!!

My Favorite Banana Muffins

(makes 12 muffins)

• 3 very ripe bananas, mashed

• 1/4 cup maple syrup

• 1/4 cup oil of choice

• 1/2 cup milk of choice

• 1/4 cup ground flaxseed

• 1 tsp pure vanilla extract

• 1 tsp baking soda

• 1 tsp baking powder

• 2 cups all-purpose flour (whole-wheat pastry flour would also work)

• 1/2 tsp ground cinnamon

• 1 cup raisins or 1 cup chocolate chips

Directions:

1. In a bowl, whisk the mashed bananas until small chunks remain. Add in the maple syrup, oil, almond milk, flaxseed and vanilla and whisk to combine.

2. Take a wooden spoon and add in the remaining ingredients (except the raisins/chocolate). Mix to combine. Stir in the raisins or chocolate.

3. Line a muffin pan with muffin liners or spray the pan with nonstick cooking spray. Using a cookie scoop, scoop the muffin batter into the tins.

4. Bake at 350 degrees for about 17-18 minutes. Take out and let cool for 10 minutes. Invert on wire rack to cool completely. I store the muffins in the refrigerator.