November 16, 2016

"Best Ever" Banana Muffins

If you've been reading my blog for a while, you'd probably know that I like to bake muffins. If you're new to my blog, hey, I'm Alexa, and I like to bake muffins (evidence here and here). This past Sunday, I noticed that my three ripe bananas were blackening quickly, so muffins were the obvious solution. I wasn't feeling my go-to banana oat muffins (though they are delicious, I promise), so I turned to Pinterest. The recipe I settled on claims to be the "best ever" recipe for banana muffins, as do about five others. Does anyone else think this Pinterest trend is weird? :)

So, were these the "best ever" banana muffins? Nah. Were they good? Yep. I did bring them to work, and everyone liked them. For one, the muffins turned out huge, and giant muffins are always better than regular-sized muffins. They're light and fluffy and just sweet enough with a subtle banana flavor. They're also free of dairy, refined sugar, and white flour if you make them my way; I tweaked the original recipe for something healthier and to accommodate what I had— and some cinnamon never hurt anything. I also added a few rolled oats to the top of each muffin before baking so that they'd look nice (I'm serious). 

Pretty-Good-But-Not-The-Best-Ever Healthier Banana Muffins 

Makes 12 muffins

1 1/2 c. white whole wheat flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon 
3 ripe bananas 
1 egg
1/3 c. canola oil
1 tsp. vanilla extract
3/4 c. coconut sugar

1. Preheat oven to 350.
2. In a large bowl, mash bananas. Mix in egg, oil, vanilla, and sugar. 
3. In a separate bowl, combine flour, baking powder, salt, and cinnamon. 
4. Add dry ingredients to wet and stir until just combined.
5. Pour batter into greased muffin tin and top each muffin with a few oats, if desired. 
6. Bake 15-20 minutes until center tests clean (mine baked up in about 17 minutes).

Also, if you're really into bananas like I am: chocolate chip banana bread baked oatmeal, banana bread brownies, and banana bread in a mug!

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