Ingredients:

  • 1.5 cups (190g) whole wheat flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) baking powder
  • 0.5 tsp (3g) sea salt
  • 1 tsp (2g) ground cinnamon
  • 3 medium (350g) overripe bananas, mashed
  • 0.5 cup (110g) maple syrup
  • 1 large (50g) egg
  • 1/3 cup (80ml) melted coconut oil
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or line with parchment paper liners.
  2. In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon for about 30 seconds.
  3. In a large bowl, mash the bananas until no large lumps remain. Stir in the maple syrup, egg, melted coconut oil, and vanilla extract until the mixture is smooth.
  4. Pour the dry ingredients into the wet mixture. Using a silicone spatula, gently fold the batter together until no streaks of dry flour remain; do not over-mix.
  5. Divide the batter evenly among the 12 muffin cups. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.