Banana Muffins

Banana Muffins

Prep Time

1 hour, 20 minutes

Cook Time

30 minutes


18 muffins


  • 2 cups mashed ripe bananas
  • 1 1/2 cups whole wheat flour - 1 cup all purpose flour
  • 1/2 cup rolled oats
  • 1 1/2 cup granulated sugar
  • 1/2 cup The Comfort
  • 2 tsp salt
  • 3 eggs
  • 1/4 cup coconut oil, melted
  • 1 1/2 tsp baking powder - 1/2 tsp baking soda - 1 tsp lime juice
  • 1/2 cup 2% milk
  • [Optional-if not using liners] nonstick cooking spray


  • Make sure your bananas are smashed to the consistency of runny oatmeal. They need to be properly mashed to insure they can be evenly incorporated into the batter.
  • Whisk the dry ingredients together in a bowl.
  • Add the wet ingredients (other than the banana) to the dry ingredients and mix until incorporated
  • Fold the banana into the mix last, and stir until just incorporated.
  • Cover the mixture and place in the refrigerator for 1 hour.
  • Preheat the oven to 415 degrees
  • Fill each well in the muffin pan with a liner or spray with nonstick cooking spray.
  • Fill each muffin well to 2/3 full, and place muffin pan in the oven (on the middle rack) for 10 minutes
  • After 10 minutes, turn heat down (without opening the oven door) to 350 degrees and cook for an additional 20 minutes or until a toothpick inserted into the center of the center most muffin in the pan comes out clean.
  • Serve at room temperature.

Best Enjoyed With

  • A cold glass of milk


  • A hot cup of coffee


  • Large mixing bowl
  • Whisk
  • Silicone spatula
  • Dry measuring spoons
  • Dry measuring cups
  • Muffin pan
  • [Optional] Muffin liners