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Moist Banana Muffins

Get ready to try the best banana muffins ever!!  I know it’s easy to claim this for a recipe, but seriously, I have tried dozens of banana muffin recipes and ALWAYS end up going back to my tried and true recipe that I have been making for years.  These banana muffins are so moist and have just the right amount of sweetness to them.  I always make them with sprouted spelt flour and they turn out amazing every. single. time.  You can also use this recipe to make banana bread instead of muffins, just change the baking directions as per below.

I love to send these banana muffins to school with my kids.  They are so easy to make, I often whip up a batch in the morning while I am in the kitchen packing lunches and getting ready for the day.  What better way to start the day than to have the amazing smell of banana muffins wafting throughout the house!

Preheat oven to 375.

In a mixing bowl, combine butter, coconut sugar, and egg.  Mix well with a whisk or electric beater.  Mash bananas, and add to butter mixture.  Stir to combine.  Add baking powder and baking soda and give a quick stir.  Add sprouted flour, and stir until just combined (do not over mix).

Line a muffin pan with parchment baking cups.

Fill cups about 2/3 full.

Bake for 18-20 minutes.

Remove from pan, and let cool before eating.

If you want to make banana bread instead of muffins, place batter in a greased bread pan, and bake at 325 for 60 minutes.