Go-To Banana Muffin Recipe

Soft, wholesome banana muffins made with whole grains, naturally sweetened with maple syrup, and boosted with EquiLife Daily Nutritional Support.

Perfect for busy mornings, lunchboxes, or an afternoon snack.

Yield: 12 muffins

Prep Time: 15 minutes

Bake Time: 16–20 minutes

Ingredients

Wet Ingredients

• 1½ cups mashed ripe bananas (about 4 medium bananas)

• ⅓ cup melted coconut oil

• ½ cup pure maple syrup

• 2 large eggs

• 1 teaspoon vanilla extract

  
  

Dry Ingredients

• 1¾ cups whole wheat flour

• 2 tablespoons cornstarch

• 1 teaspoon baking soda

• ½ teaspoon ground cinnamon

• ¼ teaspoon sea salt

• 1 scoop EquiLife Daily Nutritional Support ( or your favourite protein powder)

  
  

Optional Add-Ins

• ½ cup dark chocolate chips (optional but also a must)

• 1 tablespoon milled black chia seeds

  
  
  
  

Instructions

1. Preheat oven to 360°F (182°C).

2. Line a 12-cup muffin tin with parchment liners or lightly grease.

3. In a large bowl, whisk together the mashed bananas, coconut oil, maple syrup, eggs, and vanilla.

4. In a separate bowl, combine the flour, cornstarch, baking soda, cinnamon, sea salt, and Daily Nutritional Support.

5. Add the wet ingredients to the dry ingredients and stir gently until just combined.

6. Fold in chocolate chips and chia seeds, if using.

7. Divide the batter evenly among the muffin cups, filling each about ¾ full.

8. Bake for 16–20 minutes, or until a toothpick inserted into the centre comes out clean.

9. Allow muffins to cool in the pan for 5 minutes before transferring to a cooling rack.

   
   

Notes

• The riper the bananas, the sweeter and more flavourful the muffins will be.

• If the batter seems thick after adding the Daily Nutritional Support and chia seeds, add 1–2 tablespoons of milk or dairy-free milk, or apple sauce.

• Store in an airtight container for up to 5

  days, or freeze for longer storage.

• These muffins freeze beautifully and make a convenient grab-and-go breakfast or lunchbox snack.