As many of you know, notwithstanding my love of baking (and a sweet tooth I inherited from my grandmother), I eat a primarily plant-based whole foods diet, and I at least try to minimize added refined sugars. That being said, sometimes a girl needs a treat. These banana muffins last about 10 minutes in my house. I also keep some in the freezer, and Cole takes them to parties when he knows he'll be allergic to the birthday cake.
¾ cup all-purpose flour
¾ cup white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 T flax/chia blend (I keep a bag in the refrigerator of ground flaxseed meal mixed with chia seeds)
3 large ripe or over-ripe bananas, mashed
⅔ cup coconut palm sugar
3 T unsweetened applesauce
⅓ cup olive oil
½ teaspoon vanilla extract
Optional mix-ins: 1/2 cup chopped walnuts (if no nut allergy), blueberries, chopped dates or 1/4 cup mini chocolate chips (I like Enjoy Life allergy-free chocolate chips)
Preheat oven to 350 degrees. Whisk together in a large bowl: flours, baking powder, baking soda, flax/chia blend and coconut sugar. In a separate bowl, mash bananas and stir in applesauce, olive oil and vanilla extract. Add to dry ingredients and stir until mixture is combined. Stir in any add-ins. Spray a muffin pan with olive oil or canola oil, add cupcake liners and lightly spray again. Spoon 1/4 cup of batter into each cup. Bake 20 to 22 minutes or until a wooden pick inserted into muffin comes out clean.