Ingredients
Scale
- 4 medium or 3 large, ripe bananas
- 3/4 cup brown sugar
- 1/2 cup coconut oil
- 2 large eggs
- 2/3 cup plain greek yogurt
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 2 cups white all-purpose flour
- 2 tsp baking soda
- 1/2 tsp sea slat
- 1 tbsp poppy seeds
- 1 cup walnut pieces
Instructions
- Preheat oven to 400°F
- In an electric mixer fitted with blade attachment, add bananas and beat on high
- Add brown sugar, mix
- Add coconut oil, mix
- Add eggs 1 at a time, mix
- Add greek yogurt, mix
- Add lemon juice and vanilla extract, mix
- In a medium-sized bowl, mix together flour, baking soda, salt and poppy seeds
- Fold in walnuts
- Line a muffin tin with liners
- Fill liners about 80% full
- Top with a few more walnuts
- Bake for 5 minutes
- Without removing the muffins, reduce the oven temperature to 350°F
- Bake for 16-18 more minutes