Moist Whole Wheat Banana Muffins with Organic Coconut Sugar
40 minutes
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About Moist Whole Wheat Banana Muffins with Organic Coconut Sugar
These moist and delicious whole wheat banana muffins are sweetened with organic coconut sugar, offering a healthier alternative to traditional sugar. The subtle caramel notes of the coconut sugar complement the sweetness of the bananas perfectly, creating a delightful treat that's both satisfying and good for you. I've used Lyva Organic Coconut Sugar in this recipe, finding it less sweet than refined sugar and a great option for those watching their sugar intake.The addition of semolina and whole wheat flour adds a wonderful texture, while the walnuts and desiccated coconut provide delightful crunch. Perfect for breakfast, a snack, or a healthy dessert, these muffins are a winner in my book and a staple in our home. This recipe is also great for people following the Belly Nirvana program (or similar plans focusing on healthy eating).
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1/2 cup Semolina
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda also known as bicarbonate of soda
- 3/4 cup Coconut Sugar organic, such as lyva brand
- 2 tbsp Desiccated Coconut
- 1/4 tsp Nutmeg ground
Wet Ingredients
- 1 tbsp Walnuts chopped
- 1 Banana mashed, ripe
- 200 ml Coconut Milk
- 1/4 cup Water
- 2 tbsp Yogurt
- 1/4 cup Vegetable Oil
- 1 Large Egg
Instructions
Prepare the Wet Ingredients
- Combine coconut milk, oil, egg, and coconut sugar in a blender. Blend until smooth.
Add Dry Ingredients
- Add the mashed banana, desiccated coconut, and ground nutmeg to the wet ingredients. Blend again until well combined.
Incorporate Remaining Dry Ingredients
- Gradually add the whole wheat flour, semolina, baking powder, and baking soda to the blender. Blend until just combined. Be careful not to overmix.
Finish the Batter
- Add the water and yogurt to the blender and mix until smooth.
Fold in Extras
- Pour the batter into a bowl. Gently fold in the chopped walnuts.
Bake the Muffins
- Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners. Fill each liner about 3/4 full with the batter.
Final Baking and Cooling
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool completely in the tin before serving.
Recipe Notes
Expert Tips for Perfect Muffins
- For extra moist muffins, use very ripe bananas.
- Don't overmix the batter, as this can lead to tough muffins.
- If you don't have coconut milk, you can substitute with an equal amount of milk or yogurt.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 221kcalCarbohydrates: 29gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 114mgPotassium: 152mgFiber: 2gSugar: 9gVitamin A: 9IUVitamin C: 1mgCalcium: 33mgIron: 2mg
Sumitra Chowdhury
Articles: 7
4 Comments
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Such an enticing dish! Thanks for the recipe.
Perfect dish! Can’t wait to cook it.
This looks so good! Appreciate the share.
Such a perfect dish! Thank you.