healthy funfetti banana muffins

i swear no matter how hard i try to be perfect/organized God shows me that i'm not!  our old neighbors invited us to their son's 2nd birthday where i had agreed to make cotton candy.  one saturday morning im nursing baby #1 and i get a call from my neighbor:

"hi amanda."

"hi!! how are you?" -me

"oh, good.  how are you guys?  ...are you still coming to the birthday party at the splash pad?"

O.O - me

i pretty much flung sugar everywhere but i managed to make the cotton candy and successfully helped baby #1 skip his morning nap.  we showed up two hours late and birthday present-less, but thankfully our neighbor friends are so kind and laughed it off.  at the party, we were showered with cake, mexican candies and banana bread girl's mom's russian speaking family.

yesterday, i dropped by banana bread girl's mom's new house to give her son his birthday present (a fun sprinkler for the garden hose!).  she invited me inside and we had some mom chat time which was very nice and she again showered us with more kindness (she gave baby #1 toys her kids don't play with anymore!!  tons of them.)  i swear i can never get on top of giving back to them.  she told me she had to go over to her mom's house (who lives next door to us) to water her plants since she was out of town.

in the evening, her daughter, banana bread girl, and her brother were playing in their new sprinkler out in russian neighbor lady's front yard.  i baked them up a batch of these funfetti banana bread muffins since it's banana bread girl's favorite.  banana bread girl's mom said "look what amanda brought."  "BANANA BREAD" said banana bread girl with the biggest grin.

 

healthy funfetti banana bread muffins (adapted from Cookie and Kate's recipe for Healthy Banana Muffins)

yields 12

  • ⅓ cup extra-virgin olive oil
  • ½ cup coconut nectar or honey
  • 2 eggs
  • 1 cup packed mashed ripe bananas (about 3 bananas)
  • ¼ cup skim milk (or whatever milk you have)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more for sprinkling on top
  • 1 ¾ cups whole wheat flour
  • ⅓ cup old-fashioned oats, plus more for sprinkling on top
  • 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
  1. Preheat oven to 325 degrees Fahrenheit.  Line muffin tin with 12 liners.
  2. In a large bowl, beat the oil and coconut nectar or honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined.  Add sprinkles and mix.
  4. Divide the batter evenly between the 12 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats, followed by a light sprinkling of sugar. Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool. 
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