Ingredients
- 1 1/4 cups all-purpose flour or whole wheat flour
- 1/4 cup BBF Organic Super Seeds
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 large ripe bananas (about 1 and 1/2 cups mashed)*
- 6 Tbsp unsalted butter, melted (or melted coconut oil)
- 2/3 cup packed light or dark brown sugar (or coconut sugar)*
- 1 arge egg, at room temperature
- 1 tsp pure vanilla extract
- 2 Tbsp milk of choice
- optional: 1 cup chopped walnuts, pecans, or chocolate chips
Directions
- 1.Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- 2.Whisk the flour, BBF Organic Super Seeds, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
- 3.In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk.
- 4.Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
- 5.Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. (For mini muffins, bake 12-14 total minutes at 350°F.
- 6.Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- 7.Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
- 8.Enjoy your Banana Super Seed Muffins!
