Banana Vanilla Muffin Recipe

5 from 6 votes

Move over banana bread and make room for this delicious and healthy Banana Vanilla Muffin Recipe with cacao nibs. You won’t want to miss out on these energy-boosting, high-protein banana breakfast muffins. These are so moist and have the most perfect fluffy texture.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dessert

Cuisine: American

Keyword: Banana Muffin

Servings: Muffins

Calories: 307kcal

Author: Nicole Kendrick

Equipment

Ingredients

1 cup Gluten Free 1:1 Flour
¼ teaspoon Salt
1 tablespoon Sunfood organic chia seeds
¾ teaspoon Cinnamon
1 teaspoon Baking Powder
1 teaspoon Baking Soda
3 Bananas Ripe
¼ cup Vanilla bean yogurt
½ cup Coconut oil melted and cooled
2 Eggs room temperature
1 ½ teaspoon Vanilla Extract
¾ cup Sugar
½ cup Sunfood organic sweet cacao nibs

Instructions

First, line a cupcake pan with 10 liners. Preheat oven to 350 °F.
In a medium bowl, combine flour, baking powder, cinnamon, baking soda, and salt. Whisk well.
In a large bowl, add bananas, yogurt, sugar, vanilla extract, eggs, and coconut oil. Mix on medium until fully combined.
Combine the dry ingredients into the wet and stir with a rubber spatula until combined.
Lastly, fold in the sweet cacao nibs and mix again.
Using a 2-inch cookie scoop, fill the muffin liners about ¾ of the way.
Bake for 22-27 minutes until a toothpick comes out clean.

Notes

Top Tips:

Always make sure you’re eggs and yogurt have come to room temperature before using. Adding cold ingredients can cause your batter to become clumpy.

Nutrition:

Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.

Nutrition