High-Rise Banana Muffins

As we head into the autumn months, I can’t help but want to share a warm and comforting breakfast recipe. This nourishing and tender banana muffin is like getting a warm hug first thing in the morning.

INGREDIENTS:

• 1 cup all-purpose flour

• ½ cup white whole wheat flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon kosher salt

• ½ teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 3 over-ripe bananas (frozen and thawed)

• 2/3 cup light brown sugar

• 6 tablespoons coconut oil

• 1 egg

• 2 teaspoons banana extract

• 1 tablespoon chia seeds

INSTRUCTIONS:

1. Heat oven to 425F. 
2. Line muffin tin with paper liners. 
3. In a medium bowl, whisk the two varieties of flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. 
4. Peel thawed bananas over a large bowl, catching any excess liquid. 
5. With an electric mixer on low, mash up the bananas. 
6. Add brown sugar, coconut oil, egg, extract, and chia seeds, and blend well. 
7. Add dry ingredients and blend at a low speed, just until moistened and the batter is smooth. 
8. Divide batter evenly among muffin cups. 
9. Bake for 5 minutes and then turn down oven to 350F. 
10. Bake for 15 to 17 minutes or until a wooden toothpick comes out of the muffin clean. 
11. Serve warm or at room temperature.