One of the recipes I am trying to perfect or adapt to my own is a good banana muffin recipe. I have a muffin pan, and I am going to use it. This is my third try with it, the first weren’t so good, but these muffins were different but still good. It is more of a bread-loaf texture than a conventional buffin muffin; you can make this into a 9×5 loaf as well.
Banana Bread Muffins
adapted from allrecipes.com’s Sarah’s Banana Bread Muffins
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
3 ripe bananas, mashed
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup of applesauce or vegetable oil
1/4 cup walnuts or shredded coconut
1. Preheat oven to 350’F. Place muffin cups in tin or grease with butter.
2. Mix sugar, egg, oil, vanilla until creamy and light yellow. Add bananas and nuts/coconuts. Add flour, baking soda, salt and cinnamon. Stir until completely smooth. Spoon into tin.
3. Bake for 20-30 minutes until golden brown and toothpick poked into centre of muffins comes out clean.
Review: I was apprehensive because the dough was very sticky, but they rose wonderfully in the end. I wish I added more nuts (put less than 1/4 cup in) because it’s great with a crunch. I want to try the coconuts next time and maybe 4 bananas instead of 3 to make them more moist. The additional vanilla and cinnamon made the flavour more complex.
- You can use chocolate chips or oats to substitute the walnuts/coconuts
- The applesauce makes this recipe much less fattening. The original recipe calls for 1 cup sugar which many people find a tad too sweet especially if you use more than 3 bananas and use applesauce and the coconut.
- This is something I always forget, but if you have a dark muffin tin like I do, try setting the oven to 25’F less than the recipe calls for.
- With muffins, even of the “bread” and forgiving variety such as this, avoid over mixing. My dough was not necessarily smooth, but sticky and mixed enough.
Happy St. Patrick’s Day!