Moist Whole Wheat Banana Muffin Recipe

RECIPE INGREDIENTS: (6 medium size muffins)

170g / 1 Cup Whole wheat flour
60g / 1/3 Coconut Sugar or Palm sugar (if you like it sweeter you can add 1/2 cup instead)
1 Teaspoon Baking powder
1/4 Teaspoon Baking soda
1/4 Teaspoon Salt (I have added pink Himalayan salt)

350g / 1+1/4 cup Mashed Banana
4 Tablespoon Olive oil
1 Tablespoon Ground Flaxseed
3 Tablespoon Water
1 Tablespoon White Vinegar
1 Tablespoon Vanilla extract

[Note for Non-Vegans: 1 Tbsp Ground Flaxseed + 3 Tbsp Water = 1 egg replacement]

Toppings:
Walnuts - chopped or nuts/seeds of choice
Semi-Sweet Chocolate Chips

6 cup Muffin Tray
11.52 X 7.31 X 0.82 inches
29.27 X 18.57 X 3.2 cm

METHOD:
Preheat the oven to 350F. Brush a 6 cup muffin tray with oil OR line it with muffin paper liners and set aside for later.

Add the whole wheat flour, coconut sugar. Baking powder, baking soda, salt to a bowl and mix it thoroughly. Set is aside. Now to another bowl, mash the banana and add olive oil, ground flaxseed, white vinegar, vanilla extract, water and mix it well until combined thoroughly. Now add the dry ingredients and mix it gently until just combined. (Please DO NOT over mix it, otherwise the muffins will turn out dense).
Scoop the batter into the muffin cups and top it with chopped walnuts/ semi-sweet or dark chocolate chips. Bake in a 350F preheated oven for about 35 minutes. The baking time depends on the heat/type of your oven so adjust the baking time accordingly. Once baked remove it from the oven and let it cool down. Enjoy it for breakfast or just as a healthy snack.
These muffins freeze very well and are perfect for meal planning.