Updated: Apr 15
3 ripe bananas
1⁄3 cup sugar
1⁄2 teaspoon vanilla extract
1⁄3 cup unsalted butter (melted)
1 cup blueberries
1/2 cup dried cranberries
1-1⁄4 cups flour
1 tablespoon Arewa Baobab fruit powder
1 teaspoon baking soda
1 teaspoon baking powder
1⁄4 teaspoon fine sea salt
1⁄4 teaspoon nutmeg
1⁄4 cup unsalted almonds
1⁄4 cup unsalted pumpkin seeds
1⁄4 cup unsweetened coconut flakes
Preheat the oven to 375°F.
Line 12-cup muffin pan with paper muffin cups and put aside.
Mash bananas in a bowl and gently stir in the sugar, egg, vanilla extract, melted unsalted butter and blueberries.
In a separate bowl, add the flour, Arewa Baobab fruit powder, baking soda, baking powder, sea salt and nutmeg.
Gently fold in the dry ingredients into the banana mixture until combined.
Scoop the batter into the muffin cups placed in the muffin pan.
Crush the toppings together (unsalted almonds, unsalted pumpkin seeds and unsweetened coconut flakes). Top the batter with the crushed toppings.
Bake at 375°F for about 20 minutes. Allow to cool on a rack for 10 minutes. Enjoy.