I will likely have several more banana muffin recipes in the future because I love banana muffins, banana bread—pretty much all things banana. But these are pretty awesome as is, and I thought I might share them.
What you will need
- Muffin Tins
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt (I use fat free)
- 1 teaspoon vanilla extract
- 2 to 3 mashed ripe bananas
- 3/4 cup dark chocolate chips
Mom it Down!
Preheat oven to 350.
Grease muffin tins (or line them with papers).
In your mixer, add the egg, oil, yogurt, and vanilla and mix it up. Add in everything else but the banana and chocolate chips and mix it up some more.
Add in your bananas. Mix that up. Add your chocolate chips. Mix that up.
Distribute the batter evenly into 12 muffin tins. (About two-thirds full). You’re done!
Bake for 22-25 minutes.
There aren’t many obstacles when it comes to this recipe. It’s really quite simple. I use an ice cream scoop to distribute the batter, otherwise, this is pretty straightforward.
Feel free to replace the yogurt with milk or soy milk. I have read you can use sour cream as well, although I haven’t tried. (I have used milk and soy milk, however.) Also, if you’re not keen on the maple syrup flavor you get from brown sugar, feel free to add white sugar in its place.
I reckon you can substitute out the oil as well. I wonder if apple sauce would work in its place?
I have added a touch of nutmeg before. I have swapped out the chocolate chips for walnuts several times.
These muffins can be made vegan as well. Just buy some Ener-G egg replacer, grab some soy milk and you’re good to go. As a matter of fact, I grabbed this recipe while Toby was still vegan. I used to make these at least once a week while living in DC. Toby blames the vegan banana nut muffins for making him fat (which he is so not, but whatever). They are awesome made vegan as well.
That’s it! Happy muffin making.
Oh can’t wait to try this out – Vegan recipe version – for my food allergic daughter! Yum.
This recipe reminds me of a waffle that we made at the coffee shop I worked at in college. Just make your regular waffle batter and add some banana “mash” and about a tablespoon of malt powder and cook. Top with a teensy bit of melted peanut butter and some syrup. In no way good for you but SO awesome. In fact, that malt just pumps up any waffle recipe.
Joanie: OMG! Malt powder!!! I bet that would be amazing as well. That’s an amendment I plan on trying.
Kelly: I stand firmly behind the vegan version of these muffins. So freaking good. Just ask my husband.
One of my favorite baking discoveries ever was that you can substitute things in for oil. Yogurt is equal parts…I’m not sure what other things are (sour cream, applesauce and a bunch of other things work as well-google oil substitutions and you’ll get a ton). So technically, I think you could just increase the amount of yogurt in your recipe and you would be good. So far I’ve noticed the yogurt keeps things moist, but maybe it’s just the recipes I’ve tried.
Malt powder! Ah! There’s a little Amish store around where we live that sells malt powder by the bag. I never had any idea what it was used for!
Have you ever tried using Teff flour ?
I have a feeling it might be useful for this… it’s also high protein and wheat-free, so it could be good for emory.
I made these and they turned out amazing and now my family thinks I am awesome.