BANANA MUFFINS WITH NO REFINED SUGAR FOR EVERYDAY #healthy #breakfast

These banana biscuits have the ideal measure of sweetness without the refined sugar, so you and your family can appreciate them each morning! I love to make a bunch of these for me and the children toward the start of the week. They're the ideal, "challenges we-stayed in bed and-now-we're-going-to-be-late-for-school-so-let's-have breakfast-in-the-vehicle" breakfast for everybody.

My better half once found an article about how our cerebrums hunger for sugar toward the beginning of the day to enable us to kick off our day with clearness. I'm almost certain you can discover any article to help any negative behavior pattern. By and by, I lean toward a little normal sugar in the first part of the day alongside some protein. In any case, on those days we're coming up short on the house and need a brisk chomp, these biscuits are the best!

Banana biscuits with no refined sugar is a definitive snatch and-go breakfast for me and the children. In some cases I use Cup for Cup gluten free flour as well, and these are still so yummy! I additionally just utilize 1 bowl and 1 spoon and around a little ways through and through on these excessively damp and delightful biscuits. Eat them warm with a little margarine for an extra-extraordinary treat.

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Ingredients

• 3 Ripe Bananas
• 1/4 C Coconut Oil melted
• 1/4 C Honey or Agave Syrup
• 1 Large Egg room temp is best
• 1 tsp Vanilla Extract
• 1 1/2 C All Purpose Flour (regular or gf is fine)
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt

Instructions

1. Preheat oven to 350°F. Lightly oil a 12 muffin tin with non stick cooking spray. Set aside.
2. In a large bowl, mash the bananas with a fork until only small lumps remain.
3. To the bananas, add the oil, honey (or agave), egg and vanilla. Mix well.
4. Add dry ingredients to the wet ingredients and gently combine. Careful not to over mix. (Over mixing will give you tough muffins.)
5. Fill muffin tins about 2/3 full, which should perfectly use all the batter. Bake for 12-15 minutes until the tops bounce back when touched. 

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