Greasy, salty potato chips don’t sway me. Colourful, sugar-filled, artificial candy? Not my thing. I won’t be swooned by French fries or buttery popcorn either. I just don’t care for them!
bread muffins, however, is my cup of tea.
I’ve always adored muffins – see here and here! Homemade, or homemade-like baked goods should be banned from my kitchen – I have absolutely NO self-control around them. Luckily, these muffins aren’t only delicious – they’re HEALTHY, too. Perfect any time of the day! I like having it with eggs/yogurt for breakfast, or as a mid-morning/afternoon snack. Filling, nutritious, and super tasty. A must-try!
Here’s my go-to banana muffin recipe. It’s modified from several banana bread recipes, and I’ve even added a list of optional add-ins.
Banana Muffins/Mini Loaves
Makes 8-9 big muffins or 3 miniature loaves
• 1½ cups all-purpose flour OR 1½ cups whole wheat flour (play around with the ratio, find what you like! I recommend using 1 cup whole wheat flour + ½ cup all-purpose flour)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 3-4 very ripe bananas
• ¼-⅓ cup packed light brown sugar
• 2 large eggs
• ¼ cup canola oil
• ½ tablespoon vanilla extract
o 2 tablespoons ground flax seeds
o 2 tablespoons shredded unsweetened coconut + 1 tbsp for topping
o ¼ cup dried cranberries + extra for topping + 1 tbsp for topping
o ¼ cup chocolate chips + extra for topping + 1 tbsp for topping
o Use ¼ cup brown sugar and add 2 tablespoons honey in the first step (beating)
o Add chopped and lightly-toasted walnuts or pecans for banana nut bread/muffins
o Cinnamon + sugar for a cinnamon swirl bread (1:4 ratio)
o Peanut butter, cinnamon, or butterscotch chips
o Peanut butter swirl
o Plain ‘ol banana chocolate chip bread
o Fresh or frozen blueberries/cranberries (can try cranberry swirl)
o Peanut butter and strawberry jam
o Streusel topping
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 tsp ground cinnamon
1 tablespoon butter
Mix sugar, flour, butter, and cinnamon. Cut in butter until evenly distributed and crumbly in texture. It should look like coarse cornmeal. Sprinkle topping over muffins right before baking.
1. Put eggs, brown sugar, oil, and vanilla extract in KitchenAid. Beat on 4-6. Keep beating until it turns white and super creamy. It should look very airy and light!
2. If making muffins: place muffin liners on 8-9 muffin holes. Grease the surface with canola oil.
If making loaves: grease the inside of loaf pans with canola oil. Add cinnamon-flour mixture (no measurements) and tap to flour the insides.
3. Whisk together flour, salt, baking powder, baking soda, and cinnamon. Sift together once or twice. Make a well in the center.
4. When the wet ingredients are whisked until almost white in colour, mash bananas very well. There shouldn’t be many visible lumps, but a few don’t matter.
5. Scrape bananas into the creamed mixture and beat until banana is evenly distributed. The mixture should have specks of yellow.
6. Remove the blended mixture from the KitchenAid and pour it into the dry ingredients.
7. Preheat the oven to 375 degrees.
8. Fold together until just moistened. Do not overmix! When some flour remains, measure and add any of the optional add-ins.
9. Pour carefully into prepared muffin liners or loaves. Don’t skimp!
10. Decorate the tops with prepared toppings, or sprinkle with streusel.
11. If making muffins: bake 20 minutes
If making loaves: bake 35 minutes. After 15 minutes, lower the heat to 350 degrees.
12. Check for doneness with a clean knife and remove from oven.
13. Remove from muffin tray/loaf pan. Place on a wire rack to cool.
14. Let cool for 10-15 minutes before slicing. Cut into 6-8 pieces. Smear with peanut butter, drizzle with honey, or crumble over yogurt. Dig in!
Here are the nutritionals for one loaf. Divide it by however many slices you cut.
Per loaf (if you make 3):
*With cranberries, chocolate chips, and coconut
Impressive nutritionals! If you cut it into seven slices, each one will be 100 calories with about 3.5 grams of sugar. WAY better than those 100 calorie snack packs, because it doesn’t have wasteful packaging, excessive sugar, or too much fat/salt. Plus, all of the ingredients are natural (possibly organic!). Artificial flavours/colours and preservatives have no place in my book.
So yum. I like pairing it with a smear of almond/peanut butter, or a drizzle of honey. It’s also exceptionally good crumbled on top of yogurt/oatmeal. Flavoured with cinnamon and lots of banana, and tender and moist, without a drop of butter! Sweet but not TOO sweet, this banana muffin recipe is a true keeper! Adding flax, using all whole wheat flour, and reducing the sugar makes this muffin ultra-healthy. You could also make this a decadent treat using 1/4 cup of melted butter (1/2 stick) instead of canola oil, all white flour, and by serving a big scoop of ice cream or whipped cream on top.
I love banana bread. ♥
QUESTION OF THE DAY!
What are your favourite baked goods?
As you’ve probably figured out already, I live for muffins, pastries, danishes, bread… the list goes on. 🙂 Tell me what your fave goodies are in the comments below!