I converted a banana bread recipe into muffins today and they turned out so good that each of my kids ate two of them. That's no big deal for my almost-two-year-old, who will eat almost anything (I've seen him wolf down kale chips and ask for more!). But my four-year-old tends to be quite picky and he loved these muffins. These are free of "chunks" for my kids' sake, but you can add walnuts, raisins, blueberries, or other things if you like.
Best banana muffins in the history of all banana muffins
2 large ripe bananas
1/2 cup applesauce or another banana
1 1/2 tsp rum extract
1 tsp vanilla extract
2/3 cup sugar (note: these muffins are pretty sweet, so you could reduce this quite a bit if you don't like super-sweet muffins)
1/4 cup oil (I used coconut but canola works too)
~1/2 cup non-dairy milk (soy, rice, almond, hemp, etc.)
2 heaping Tbsp soy flour (this is to add protein but it is ok to sub another flour here if you don't have soy flour)
1 3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
Dash of fresh grated nutmeg
- Preheat oven to 350°. Mash the bananas in a small bowl and add applesauce, both extracts, sugar, oil, and milk. Mix well.
- Combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Add the wet ingredients and gently stir until combined but don't over-mix or your muffins will be tough. Add more milk of the batter is super thick (it should be thick but not cookie-dough thick).
- Spray a muffin pan with non-stick cooking spray and fill the muffin cups level with the top. Since this is a converted loaf recipe, I found that it make only 11 muffins. Your mileage may vary. Bake for 20 minutes or until they are lightly browned and a toothpick inserted in the center comes out clean.