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6 high calcium banana muffins in muffin pan, freshly baked and jumbo
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High Calcium Chunky Banana Muffins

High Calcium Chunky Banana Muffins contain 228 mg of calcium per muffin! You'll love these moist and healthy treats for breakfast, snack, lunch box or healthy dessert. (My husband says they're the "perfect" muffin!)
Course Afternoon tea, Bread, Breakfast, Brunch, healthy dessert, Snack
Cuisine American
Keyword banana muffins, gluten-free, high calcium, low vitamin A, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 jumbo muffins
Calories 546kcal
Author Megan
Cost $5

Equipment

Ingredients

  • 4 bananas ripe with a few brown spots, but not overly ripe, peeled (about 1.14oz unpeeled, 855g)
  • ¼ cup olive oil or avocado oil
  • ¼ cup coconut sugar 1.2oz/34g
  • 2 cups oat flour 7.6oz/216g
  • 1/2 cup ragi flour <-- See link. (finger millet flour) 2.7oz/77g
  • 1/2 cup blanched almond flour 1.2oz/42g
  • 3 Tablespoons psyllium husk whole <-- This brand/product recommended or this one. (4oz/11g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda sifted
  • ½ teaspoon quality salt (<-- See link for the best salt, and it's so inexpensive. 3rd party tested: It's free of heavy metals and microplastics, plus tastes great for cooking or as a finishing salt.)
  • 10 dried figs black for VAD/LvA, chopped to raisin size
  • 1/2 cup walnuts or pecans
  • 3 dates chopped

Instructions

  • Prepare muffin pan with paper liners or similar. Set aside. Preheat oven to 325℉.
  • Smash bananas with fork in large mixing bowl. Add oil and coconut sugar.
  • Pre-measure into measuring cups/spoons: oat flour, ragi flour, almond flour, psyllium husk whole, baking powder, baking soda and salt.
  • Add oat flour, almond flour and ragi flour on top of the wet ingredients. Add remaining dry ingredients on top of the flours: psyllium, baking powder, baking soda and salt.
  • Use electric handheld mixer (or mix by hand) to combine mostly. Add dried figs, walnuts and dates. Mix one more time to combine fully.
  • Scoop batter into prepared muffin pan. (This recipe makes 6 jumbo muffins so the batter will be slightly heaping.)
  • Bake 30 minutes. Cool, and enjoy.

Nutrition

Calories: 546kcal | Carbohydrates: 76g | Protein: 12g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Sodium: 352mg | Potassium: 604mg | Fiber: 12g | Sugar: 23g | Vitamin A: 54IU | Vitamin C: 7mg | Calcium: 228mg | Iron: 3mg