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I came up with this recipe to have for breakfast before my first 5K race on July 4, 2009. It contains no white flour, healthy fats, and no sugar, but is sweetened with all natural ingredients, including molasses, honey, and bananas. I use The Spice House's Saigon Cassia Ground Cinnamon, China #1 Ginger Powder, and Pure Vanilla Extract because they contain no preservatives or MSG, which are often found in grocery store spices. Thank you Spice House for your high quality ingredients.
Preheat oven to 400 degrees. Grease two 6-muffin tins with butter or coconut oil. Set aside. Combine whole wheat pastry flour, baking powder, baking soda, cinnamon, ground ginger and sea salt in one mixing bowl. Stir together.
In a separate mixing bowl, combine coconut oil, molasses, honey, and vanilla. Stir together. Whisk in egg. The mixture will look a little thick and crumbly at this point, but it won't affect the outcome. Add bananas and stir together.
Add wet ingredients to dry ingredients in three batches, alternating with milk. If mixture is slightly dry, add more milk. Stir together and pour into muffin tins. Bake 17 - 18 minutes. Cool on a wire rack. Makes 10 to 12 muffins.
This recipe can make 10 to 12 muffins. If using small bananas, expect it to yield only 10.
This recipe was provided by Kari Romo from Houston.