I can’t stop making banana muffins. Since my life is basically a race to finish bananas before they get all brown and spotty, and then a race is use up frozen bananas before our entire freezer is just a banana warehouse, I make a lot of banana muffins.
Sometimes, when I’m feeling wild, I’ll google “vegan banana cookies” or “banana granola”, but I need recipes that use up 3 bananas, not half a banana, so, muffins it is.
Also, I should point out: at this point I should really have a “favorite banana bread” recipe, but there’s this line between healthy and cake-like that I’m still figuring out.
My ideal banana muffin/bread is:
- Super moist, yet fluffy, almost cakelike
- Lots of banana flavor, but not too sweet
- Healthy enough that I can reasonably eat a muffin, or two, for breakfast
This recipe by Hannah Chia, gets really close to being the perfect muffin for me, despite taking some artistic liberties (3 bananas instead of 2, reducing the milk) with the recipe.
The muffins were seriously incredible warm out of the oven, and remained like that for the rest of the day. While still good on day 2 onward, their crust softened, and they became a bit too chewy for me (which I find can happen with oat flour), lending to them a healthier feel. That said, I think that the base recipe is excellent, and that swapping half the oat flour with pastry flour may just do the trick.
I definitely recommend trying this recipe, and as I play around with it, I’ll post updates on what I find. Since I’m so terribly unreliable about posting polished recipes anyway, I figured I should at least document my baking adventures, because that’s fun too.
banana muffins, version 2
Lightly adapted from here. If you only have 2 bananas, definitely check out Hannah’s original recipe.
- 2 1/2 + 1/2 cups rolled oats
- 1/4 cup walnuts
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3 medium sized ripe bananas, mashed
- 1/2 cup oat milk
- 2 tbsp almond butter + 2 tbsp vegetable oil
- 2 tbsp ground flax seeds + 4 tbsp water, set aside for 10 minutes
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 3/4 cup chocolate chips
Preheat oven to 350 degrees and grease or line a 12-muffin muffin tin.
Pulse 2 1/2 cups of rolled oats and walnuts in a food processor or blender until they form a fine meal. Add the coconut sugar, baking powder, and salt, and pulse until combined. Finally, add 1/2 cup rolled oats but don’t
Stir together the mashed bananas, oat milk, almond butter, oil, flax mixture, vanilla extract, and lemon juice.
Fold the dry ingredients into the wet ingredients until no flour streaks remain. Fold in the chocolate chips.
Divide the batter into 12 muffins. Bake for 25-28 minutes, or until their tops are golden brown. Serve while still warm.