These banana muffins are light, moist, and full of natural sweetness, made with olive oil instead of butter for a wholesome twist. Perfect for a quick breakfast or an afternoon snack, they’re simple, comforting, and just the right balance of tender and hearty.
Ingredients
1–2 ripe bananas (medium; about 150–170 g mashed)
1 large egg
¼ cup olive oil
¼ cup Copra's organic coconut sugar
½ tsp vanilla extract
¾ cup all-purpose flour (or whole wheat for heartier texture)
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ tsp cinnamon
1 tbsp chia seeds *garnishing
1 tbsp cacao nibs *garnishing
1 tbsp oats *garnishing
Instructions
Step 1. Preheat the oven to 180°C (350°F). Line or lightly grease 6 muffin cups.
Step 2. Mash bananas in a bowl.
Step 3. Whisk in egg, olive oil, organic coconut sugar, and vanilla until smooth.
Step 4. In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
Step 5. Gently fold the dry ingredients into the wet mixture until just combined.
Step 6. Add nuts or chocolate chips if using.
Step 7. Divide batter evenly among 6 muffin cups (about ¾ full).
Step 8. Bake for 18–22 minutes, until a toothpick inserted comes out clean.
Step 9. Let cool slightly before serving.
