Low Iodine Easy Banana Muffins

Total time35 min

Prep time10 min

Cook time20 min

4.7

(16)

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Ingredients

12 servings

3 medium very ripe bananas (about 1 ¼ cups mashed)
⅓ cup unsalted butter, melted and slightly cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
½ tsp ground cinnamon (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
2
In a large mixing bowl, mash the bananas with a fork until mostly smooth with only small lumps remaining — about 1 1/4 cups mashed.

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