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Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
The perfect healthy banana muffins to throw into your purse on your way out the door in the morning. Yield: 1 dozen
1 egg
1/2 cup sugar or 1/2 cup + 2 tablespoons + 2 teaspoons Health Garden Allulose
1/2 cup oil
4 ripe bananas, mashed
1 teaspoon Gefen Vanilla
1 and 1/2 cups Shibolim White Whole Wheat Flour
1 teaspoon baking powder
1 teaspoon Gefen Baking Soda
3/4 teaspoon cinnamon
1/4 cup chopped pecans
Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
In a mixer, beat together egg, sugar, and oil. Add bananas and vanilla and mix until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and cinnamon. Fold into wet ingredients. The batter may be lumpy.
Using an ice cream scooper, scoop batter into prepared muffin pan. Sprinkle pecans on top. Bake for 18 minutes, or until a toothpick inserted comes out clean.
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Big hit! thank you for sharing.
This banana muffin recipe is perfectly moist and delicious! I keep my freezer well stocked with these, we all love it.
I just tweaked it a teeny bit.. substituted with spelt flour and honey instead of sugar,and added Mini chocolate chips instead of pecans.best banana muffin I tried so far
Delicious Was just looking for a recipe to use my bananas before they go bad, but this exceeded my expectations!! Made this without the pecans (pick eater) and was amazing, quick and easy!