Banana Muffins

RECIPE BY SARAH MASTRACCO

This recipe for banana muffins substitutes refined sugar with natural sweeteners and uses whole wheat flour to increase the fiber content, making it a healthier option than traditional muffins. Enjoy these as a delicious breakfast or a snack on the go! 

Makes 12
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients:

• 1 ½ cups whole wheat flour 
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 3 ripe bananas, mashed (about 1 ½ cups)
• 1/4 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 1/2 cup unsweetened almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup chopped nuts (walnuts or pecans work great) or dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with muffin liners or lightly greasing the cups.
2. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. In a separate bowl, mix the mashed bananas, applesauce, honey (or maple syrup), almond milk, vanilla extract, and the egg until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. If you're using nuts or chocolate chips, gently fold them into the batter now.
4. Spoon the batter into the muffin tin, filling each cup about 3/4 full. Place in the oven and bake for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
5. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

COOK'S NOTES:

• Use Overripe Bananas: The key to moist and sweet banana muffins is using overripe bananas. The more speckled and brown, the better, as they add natural sweetness and moisture to the muffins, reducing the need for added sugar and fat.
• Don’t Overmix the Batter: To avoid dense muffins, mix the batter until just combined. It’s perfectly okay for the batter to be a bit lumpy. Overmixing can cause the gluten in the flour to develop too much, leading to tough muffins.
• Substitution Options: You can make these muffins even healthier or cater to dietary restrictions with a few adjustments. For a vegan option, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes). You can also swap out the honey for maple syrup to make it vegan-friendly.
• Customize Your Add-Ins: Feel free to customize your muffins with a variety of add-ins. Besides nuts and chocolate chips, consider adding dried fruit, seeds, or a teaspoon of cinnamon or nutmeg for extra flavor.
• Baking Time: Oven temperatures can vary, so start checking your muffins for doneness at the 18-minute mark to prevent overbaking. A toothpick inserted into the center should come out clean or with a few moist crumbs.
• Storage Tips: These muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. For longer storage, they freeze well. Just wrap them individually in plastic wrap and place them in a freezer bag. Thaw at room temperature or microwave for a few seconds when ready to eat.
• Flour Alternatives: If you're looking for a gluten-free option, you can use oat flour or a gluten-free flour blend in place of whole wheat flour. Keep in mind that you may need to adjust the amount of milk slightly as different flours absorb liquid differently.