Healthier Whole Wheat Honey Banana Muffins

Ingredients

• 2 cups white whole wheat flour, plus more for dusting
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup coconut oil
• 1/2 cup honey
• 3 large eggs
• 1 1/2 cups well mashed overripe bananas
• 1/4 cup buttermilk or plain Greek yogurt

Directions

1. Heat the oven to 325 degrees. Coat 16 muffin cup wells with non-stick cooking spray, sprinkle them lightly with wheat flour, then tap out any extra flour and put the pan aside.
2. In a medium mixing bowl, whisk the white whole wheat flour, cinnamon, baking soda and salt for 20 seconds. Set that bowl aside.
3. Place the coconut oil in a large microwave safe mixing bowl and warm it in the microwave only until melted. Stir in the honey, then whisk in the eggs. Add the bananas and buttermilk, and whisk again.
4. Add the wheat flour mixture to the wet ingredients and whisk just until everything comes together. The batter should still look lumpy, so do not chase it smooth.
5. Spoon the batter into the prepared muffin cups, filling each one about 3/4 full. Bake in the heated oven until a toothpick poked into the middle of a muffin comes out clean or with a few crumbs attached, about 16 – 20 minutes.
6. Slide a butter knife around the edges of the muffins to release them, then move them to a wire rack to cool. Store the muffins in an airtight container.
7. Before measuring the flour, whisk it in its container, then scoop it with a measuring cup and level the top with a butter knife.