Banana Cinnamon Muffins
Warmly spiced muffins with whole wheat flour, mashed banana, walnuts, and chia seeds. Bake a dozen on the weekend, freeze individually, and defrost one whenever you need a quick bite between meals or before an easy session.
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
In a large bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, salt, and ground cinnamon until well combined.
In a separate medium bowl, mash the ripe bananas thoroughly. Add the eggs, milk, maple syrup, melted coconut oil, and vanilla extract. Whisk until the wet ingredients are fully incorporated.
Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
Fold in the chopped walnuts and chia seeds.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Get recipes matched to your training
Fuel.fit builds a personalized meal plan around your running schedule, with grocery lists and timing built in.
Try Fuel.fit free