Moringa Banana Muffins
Servings Prep Time
12-16muffins 12minutes
Cook Time
Servings Prep Time
12-16muffins 12minutes
Cook Time
  • 1/2cup coconut oilsoftened or melted
  • 1/4cup raw honey
  • 2large very ripe bananasmashed
  • 1/2cup kefir(sour cream or yogurt)
  • 1tsp vanilla
  • 3Tbsp kefir*Can add additional 3 Tbsp per 1 Tbsp Moringa powder
  • 2 eggs
  • 2Tbsp Moringa powderor less to taste
  • 1 1/2cups whole wheat flourminus amount of Moringa powder
  • 1cup rolled oats
  • 1tsp baking powder
  • 1tsp baking soda
  • 1/2 tsp salt
  • 1/2tsp cinnamon
  • 1/4tsp ground nutmegto taste
  • 2 cups add-inberry, chocolate, ect.
  • 2Tbsp almond flourdusting (can use dry mix or preferred flour)
  • 1Tbsp coconut shredsdusting
  1. Preheat oven to 375 F and lightly oil or line a 12-cup muffin tin.
  2. 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.)
  3. Stir in mashed bananas, kefir, and vanilla.
  4. Add eggs and mix to incorporate.
  5. 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.
  6. Add rolled oats, baking powder, baking soda, salt, and cinnamon, and nutmeg (to taste). Mix until well-combined.
  7. Gradually mix dry flour mixture into large mixing bowl. Stir until just incorporated.
  8. 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:)
  9. Divide mixture evenly among the muffin tins. Place in preheated oven for 20-25 minutes or until tops are golden brown and set.
  10. Allow to cool completely before removing. This allows the muffins to set and prevents them from sticking to the liners.