Sorry I don’t have any photographs to share with you today, but I have the BEST recipe that I have been dying to post! I know you’ll love these muffins because they are much, much healthier than the original recipe from Allrecipes, and they are the moistest muffins I’ve ever had. Their texture is killer and they aren’t overly sweet. Plus, you can customize them to suit you/your family’s tastes! 😀
Best Banana Muffins Ever
- 1.5 cups (190 grams) any flour*
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp sea salt
- 1 tsp cinnamon
- Sprinkle nutmeg
- 3 mashed ripe bananas
- 1/3 cup brown sugar
- 1 egg
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- Optional mix-ins: chocolate chips, raisins, chopped nuts, etc.
Mix dry ingredients (flour through nutmeg). In another bowl, mix wet ingredients (bananas through vanilla extract). Pour wet ingredients into dry ingredient mixture. Be careful not to overmix – lumpy pockets of flour are okay. Add mix-ins and fold lightly. Bake at 350°C for 20 minutes. Remove from oven and let cool for 10 minutes before removing.
*NOTE ABOUT FLOUR: You can use any flours you’d like, as long as they add up to 1.5 cups. I used a mixture of whole wheat flour, sprouted spelt flour, and some kamut khorasan flour. All-purpose flour would work as well, but I wanted to stay away from refined flours. You can also try a cup of whole wheat flour with half a cup of all-purpose. I haven’t tried oat flour (ground oatmeal), but I am sure that would work as well. 🙂 You really can’t go wrong here, but keep in mind that all alterations will taste different – and that’s great!
These muffins totally knock my almond + banana muffins from a couple months ago out of the water! 🙂
Hope you’ll give these a try – I demolished eight of ’em in five days. I had them for breakfast, a snacky lunch, dessert, and afternoon nibbles. They are so, so good!