cinnamon banana muffins

Shocker, another banana muffin recipe. We have a lot of ripe bananas in this house. I freeze most of them for smoothies but then I make some sort of muffin with the rest. I first made this recipe without measuring so I made them again and made sure to measure everything so I could share because they are quite scrumptious. I like incorporating almond flour into muffins to up their nutrition game but it is sometimes hard to balance out how dense it makes the muffin. I think these are nicely balanced but it definitely makes a heartier muffin. K wants these for breakfast often and I can’t blame him!

cinnamon banana muffins

dry ingredients:

1 cup whole wheat flour

1/2 cup almond flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

wet ingredients:

2/3 cup light brown sugar

1 egg

3 ripe bananas, mashed

3 tablespoons milk

1 teaspoon vanilla extract

6 tablespoons salted butter, melted

directions:

mix the dry ingredients together in a small bowl. mix together the wet ingredients ( + THE BROWN SUGAR but not the melted butter) in a large bowl. slowly pour and stir the flour mixture into the wet ingredients. add the butter just before it is combined and then finish mixing (I did this in case the warm butter would cause the egg to cook). fill your muffins cups to the very top. bake at 425 degrees for 5 minutes and then drop the temperature to 350 degrees (keep the muffins in the oven) and bake for an additional 25 minutes or until the tops start to turn golden brown.

enjoy ♥️