Homemade Banana Cinnamon Muffins
- ⅓ cup extra-virgin olive oil*
- ½ cup date syrup or honey
- 2 eggs, preferably at room temperature
- 1 cup packed mashed ripe bananas (about 1-2 bananas)
- ¼ cup milk of choice or water (I used almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon pink salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- 1 ¾ cups white whole wheat flour regular whole wheat flour
- ¼ cup old-fashioned oats (optional)
- 1 tablespoon Naturalvert banana cinnamon granola, for sprinkling on top
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray
- In a large bowl, mix the extra virgin olive oil and date syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the naturalvert granola on top of the muffins
- Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. Muffins are good up to 2 days or in refrigeration max 5 days.