Moringa Banana Muffins can really be Moringa Berry Banana Muffins or Moringa Chocolate Chunk Banana Muffins. There is so much potential in this banana base muffin recipe. The natural sweetness of very ripe banana combined with a bit of honey then you pick your fill-ins: pair your banana with berries, chocolate, or nuts.
If you’re wanting the taste of sugar loaded white flour Starbucks muffins, do not use this recipe; but instead, if you enjoy moist lightly -sweetened muffins this is for you. It is versatile and enjoyable. We have even used a combination of berries and coconut flakes topped with coconut shreds.
The Moringa Banana Muffins blend coconut oil, kefir, and whole wheat flour. There is no processed sugar unless you decide to incorporate it. A combination of ripened banana and raw honey deliver a slight sweetness while the coconut oil, cinnamon, and nutmeg are said to help trick your palate into believing there is more sweetness there. We also incorporate 2 Tbsp with Moringa powder. Please adjust this per taste, and adjust the flour accordingly.
I did not have fresh Moringa leaves in the kitchen when we were whipping up breakfast this morning, but I imagine 1 cup of finely chopped fresh moringa leaves should incorporate into this beautifully as well although you may need to reduce liquids slightly. Using fresh leaves would also reduce the slight green hew of which most moringa powder recipes can “boast”!
Are you trying to reduce processed sugar intake in your diet as well as increase anti-oxidant intake? Try Moringa Banana Muffins as your “go to” muffin recipe.
What are you using to fuel your body? Why not reduce the processed sugar that is prevalent in many modern diets and boost the antioxidants a body craves! Do you need an idea for some overly ripe bananas, give these Moringa Banana Muffins a try or try our Chocolate Coconut Banana Bread; and let us know how these recipes served you and your family.
We appreciate honest feedback as we are always looking to serve you better!
3Tbspkefir*Can add additional 3 Tbsp per 1 Tbsp Moringa powder
2TbspMoringa powderor less to taste
1 1/2cupswhole wheat flourminus amount of Moringa powder
1/4tspground nutmegto taste
2 cupsadd-inberry, chocolate, ect.
2Tbspalmond flourdusting (can use dry mix or preferred flour)
Preheat oven to 375 F and lightly oil or line a 12-cup muffin tin.
In large mixing bowl, whip coconut oil and honey until creamy.
(Optional: Wet ingredients can be prepared high speed blender. Lightly pulse to incorporate when adding eggs last.)
Stir in mashed bananas, kefir, and vanilla.
Add eggs and mix to incorporate.
Place 2 Tbsp Moringa powder (or desired amount) into a 2 cup measuring dish. Fill the rest of 1.5 cups with whole wheat flour. Empty into a medium mixing bowl.
Add rolled oats, baking powder, baking soda, salt, and cinnamon, and nutmeg (to taste). Mix until well-combined.
Gradually mix dry flour mixture into large mixing bowl. Stir until just incorporated.
Fold in your choice of 1-2 cups add-in (berries, nuts, coconut, or chocolate).
Note: Best to lightly thaw berries if using frozen. The muffins seem not to rise quite as well and take a couple of minutes longer to bake if used directly from the freezer.
*When using previously frozen berries, lightly dust them in flour (combination of almond flour and coconut shreds) mixture to help prevent the color bleeding through entire batter while stirring fruit into muffin batter.
Using chocolate completely eliminates the need:)
Divide mixture evenly among the muffin tins. Place in preheated oven for 20-25 minutes or until tops are golden brown and set.
Allow to cool completely before removing. This allows the muffins to set and prevents them from sticking to the liners.