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Daniel Fast Breakfast Banana Walnut Muffins

Delicious and nourishing muffins made with ripe bananas and whole wheat flour, ideal for a healthy breakfast option during the Daniel Fast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Base Ingredients
  • 2 pieces ripe bananas, mashed Use overripe bananas for natural sweetness.
  • 1/2 cup unsweetened applesauce Can be substituted with other pureed fruits.
  • 1/4 cup olive oil or melted coconut oil
  • 1/2 cup pure maple syrup or date syrup Try to choose pure syrup for health benefits.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups whole wheat flour Substitutable with all-purpose flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon Adjust to taste.
  • 1/4 teaspoon salt
Optional Ingredients
  • 1/2 cup chopped walnuts Can be omitted for nut-free version.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners or lightly grease the cups with oil.
  2. Mash the ripe bananas in a large mixing bowl using a fork or potato masher until smooth.
  3. Add the applesauce, olive oil (or melted coconut oil), maple syrup (or date syrup), and vanilla extract to the mashed bananas. Mix these ingredients together until well combined and smooth.
  4. In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined, avoiding overmixing.
  6. If using, fold in the chopped walnuts gently.
  7. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
  8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to three days or freeze for up to three months. Enjoy with nut butter or a hot cup of tea.