Whole Wheat Banana Muffins

Meal prepping on the weekends is one of the easiest ways to ensure that you eat Snapseedhealthier and at home throughout the week. I have noticed that I save a significant amount of money when I plan my meals out for the week and prep them some on the weekend because it stops necessary buying at the grocery store and stops me from being lazy and eating out. I like to double my dinner recipes so that the previous night’s meal becomes lunch the next day. One of my favorite things to meal prep is muffins. They are so easy to pack for lunch or eat on the go for breakfast throughout the week. Who doesn’t love muffins?!

As always with my recipes, you can always substitute whatever milk you want. If you don’t have coconut oil on hand, you can swap in canola oil. The coconut sugar can also be substituted for granulated sugar. If you try this recipe, share a photo on Instagram and tag @healthyasHEC 🙂

1 1/2 cups whole wheat flour
1/4 cup flax seeds
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
3 very ripe bananas, mashed
1/4 cup unsweetened applesauce
1/2 cup melted coconut oil, cooled
1/3 cup coconut sugar
1 tsp vanilla extract
1/2 cup chocolate chips



1. Preheat oven to 375.
2. Combine the bananas, apple sauce, cooled melted coconut oil, coconut sugar, maple syrup, and vanilla. Mix until well blended.
3. Add in all of the dry ingredients (flour through cinnamon) and mix until just combined.
4. Gently fold in the chocolate chips
5. Bake for 20 minutes.

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