- 1 ¼ cup mashed bananas (3-4 very ripe bananas, depending on size)
- ¼ cup melted coconut oil
- ¼ cup pure maple syrup
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup walnuts
Preheat the oven to 375° F. Line a muffin tin with paper liners or grease the cups with coconut oil; set aside.
In a mixing bowl, stir together the mashed bananas, coconut oil, maple syrup, eggs, and vanilla extract until combined. Add the flour, baking soda, cinnamon, and salt; stir until just combined. Fold in the walnuts.
Using an ice cream scoop that yields 3 tablespoon measures (#20 scoop), scoop the batter evenly into the prepared muffin tin. If you do not have a scoop, use a spoon and be careful to keep the tins evenly filled with about 3 tablespoons of batter per tin.
Bake the muffins in the preheated oven for 15-17 minutes. Test them with a toothpick to make sure they are fully baked and allow them to rest in the pan for 5-10 minutes before removing them to cool completely. You can freeze these or keep them covered at room temperature for up to 3 days.
- Yields: 20 muffins
- Preparation Time: 40 minutes plus cooling time