HOMEMADE BERRY BAOBAB BANANA MUFFINS

The whole world has been going bananas for banana bread lately, so you know I had to ride the wave and the stars were aligned with overripe bananas just sitting on my countertop, staring blankly at me. I tried a fun twist and baked super moist Baobab Berry Banana Muffins topped with crushed coconut flakes, almonds and pumpkin seeds. Another family favorite, especially for my toddler, and also a great breakfast option paired with oats and yogurt with fresh fruits. YUM!

• 3 ripe bananas
• 1/3 cup sugar
• 1 egg (room temperature)
• 1/2 teaspoon vanilla extract
• 1/3 cup unsalted butter (softened)
• 1 cup blueberries
• 1/4 cup dried cranberries
• 1-1/4 cup all-purpose flour
• 1/2 tablespoon Baobab fruit powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground nutmeg
• 1/4 cup unsalted almonds (crushed)
• 1/4 cup unsalted pumpkin seeds (crushed)
• 1/4 unseated coconut flakes (crushed)

a. Preheat oven to 375°F. 

b. Line 12-cup muffin pan with paper muffin cups and set aside.

b. In a medium bowl, mash bananas with a fork and gently stir in the sugar, egg, vanilla extract, butter, blueberries and dried cranberries. 

c. In a separate bowl, add the dry ingredients - flour, baobab fruit powder, baking soda, baking powder, fine sea salt and ground nutmeg. Mix until thoroughly combined. 

d. Gently fold in the dry ingredients into the banana mixture until combined.

e. Scoop the batter into the muffin cups and top with crushed unsalted almonds, pumpkin seeds and coconut flakes.

f. Bake for about 20 minutes or until a wooden pick inserted in the center of the muffin comes out clean. Allow to cool on a wire rack for 10 minutes. 

Enjoy!

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