Banana Muffin
Muffins – I love all baked goods – be it muffins or cupcakes! They are my favorites. But often I am hesitant to try them because of their high sugar content. Most of the muffins available in shops are made up of high fructose syrup/corn syrup. My love for muffins pushed me to try these healthy muffins with the ingredients available in our home. They turned so fluffy, moist and they are healthy too.
Ingredients
⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup or honey
2 eggs, preferably at room temperature
1 cup packed mashed ripe bananas (about 3 bananas)
¼ cup milk of choice (I used almond milk)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
1¾ cups white whole wheat flour or regular whole wheat flour
⅓ cup old-fashioned oats, plus more for sprinkling on top
1 teaspoon (raw) sugar or other granulated sugar, for sprinkling on top
Method:
- Preheat oven to 325 degrees Fahrenheit
- Grease the cups of Muffin pan with a non-sticking cooking spray/butter/oil and line the cups with cupcake liners.
- In a large bowl, add oil and honey together. Beat them well with a hand mixer/whisk.
- Add egg and beat them well
- Add the mashed ripe bananas and give them a stir.
- Add milk followed by baking soda, vanilla extract, salt, and cinnamon.
- Add wheat flour and oats and mix them with a large spoon, until all of them are combined. No need to beat them. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, add them in now.
- Fill two third of each muffin cup with the batter. Sprinkle some oats on top of the mixture followed by a light sprinkling of sugar, if desired.
- Bake them for 23-25 minutes or until the toothpick inserted into the muffins comes out clean
- Cool the muffin completely on a cooling rack. Run a knife around the edges of the muffin cups to loosen the muffins from the pan.
- Enjoy them as is or top with a butter or maple syrup.
Banana Muffin
Do prepare and let me know about experience! Don’t forget to like the recipe.
Make in vegan:
Substitute flax eggs for eggs, use dairy – free milk like Almond milk for milk and use maple syrup for honey
Newbie’s Pitfall:
- Beat oil and honey nicely until you get a sand-like mixture.
- Don’t forget to grease the pan. I highly recommend liners for first-time bakers.
- Always use ripe bananas with black skin for better taste.
- Cool the muffin completely before taking the muffins out of the pan to avoid cracks.
Kids Friendly:
Bananas go well with chocolate and nuts. Try adding nuts of your choice and choco –chips for a crunchy feel
Storage:
These muffins stay well in the freezer for a week. Store them in a freezer –safe bad and defrost them at the time of serving. They make perfect healthy breakfast.
Did you make this recipe? Try out and let me know in the comments as how it turned out.
