Banana Muffins - Salted Banana Cocoa Nib Muffins - Healthy and Delicious
1½ c all purpose flour
1½ tsp baking soda
¼ tsp salt
⅛ tsp nutmeg
⅛ tsp cinnamon
1 stick unsalted butter (1/2 c), melted
Use salted butter if you don’t want to sprinkle flake salt on muffin at finish.
3 large ripe bananas, mashed
¾ coconut sugar
¼ cup whole milk
1 large egg or two medium eggs
1 tsp vanilla extract
1 c toasted cocoa nibs
1 tbs flaked salt
Preheat oven to 350°F.
Whisk flours, baking soda, salt, nutmeg and cinnamon together in a large mixing bowl. Set aside.
Melt butter. Set aside.
In a separate mixing bowl, mash bananas with a fork. Mix in butter, both sugars, milk, egg and vanilla. Stir until well combined.
Combine wet ingredients into dry ingredients. Stir until just combined - do not over mix.
Fold in half the coco nibs.
Spoon batter evenly into 12 paper lined muffin cups.
Sprinkle remainder of cocoa nibs over top of muffins.
Bake for about 22 - 26 minutes or until muffins are golden brown and toothpick inserted into center comes out clean.
Sprinkle flaked salt over top each muffin.
Let muffins rest in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.
Serve along side eggs for breakfast, enjoy with a tea or coffee as an afternoon pick me up or indulge in a guilt free midnight snack.
This recipe (measurements) originated from epicurious
Then adapted into this recipe from crafty cooking mama.