Great recipe for a moist, spongy banana muffins. The steps are fairly straightforward just like any muffin recipes. Mix your dry ingredients together. Mix your wet. Fold them together. Stir in nuts. The key is to mix JUST until it comes together. I made some adjustments to this highly rated/reviewed recipe, and the results were delicious. Follow me and sub with white whole wheat flour, coconut sugar, and applesauce to make them extra nutritious!
I also intentionally kept 1 banana less mashed than the rest to add some chunks and texture. Absolutely thrilled and pleased that none of my substitutions compromised the fluffy texture and taste. And while I was at it, I threw in some mini chocolate chips for good measure.
recipe adapted from All Recipes
makes 12 muffins
1 1/2 cup (192g) AP flour*see notes
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt*
1 tsp cinnamon
1 tsp vanilla
3 bananas, mashed
1/2 cup (100g) sugar*
1/3 cup (76g) butter, melted*
2/3 cup chopped walnuts
1oz mini chocolate chips
Notes: 128g AP flour + 64g white whole wheat flour; 1/4 tsp salt; 65g coconut sugar; 50g butter + 25g applesauce
1. Preheat oven to 350F (175C). Coat muffin pans with non-stick spray, or use paper liners.
2. Sift together flour, baking powder, baking soda, and salt; set aside.
3. Combine bananas, sugar, egg, and melted butter in a large bowl.
4. Fold in flour mixture, and mix until smooth.
5. Scoop into muffin pans.
6. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes.
Best enjoyed fresh and warm, but these actually kept very well and maintained their light fluffy texture overnight.
Taste: 5 stars out of 5
Lightly sweetened. Great banana flavor.
Texture: 5 stars out of 5
Light and fluffy. Moist with banana chunks and chocolate chips surprises.