Banana Bread Muffins
Updated: Aug 21
I got the idea for these from the Chocolate Banana Bread Muffins which were inspired by my mom, so thank you mom for another new recipe!
The week that I came up with this recipe, I was working on another recipe; Cookie Dough Stuffed Brownie Bites (coming soon). Yes, baking is a science but sometimes I can stress myself out by overthinking it (it's the perfectionist in me) - which is exactly what I was doing with both recipes. Slightly frazzled, I told Grant that I had NO idea how these were going to turn out, but I was just going to wing it. Grant said that's when I usually make my best recipes.
That's when I realized "just winging it" is exactly what my mom does! I can't tell you how many times I've heard her say something along those lines in the kitchen and wind up making something incredible. She has such a natural knack in the kitchen, eyeballing left and right (which was always such a wild concept to me), and basing everything off of taste and smell. But when Grant said that I "just wing" my best recipes, I realized I've picked up a lot from cooking and baking with my mom. I'm nowhere near her level though, I can only hope I'll be half as talented as she is one day!
I also noticed that I've been on a banana kick lately - these, the chocolate muffins, Banana Pancakes, Chocolate Banana Pancakes... I'm not mad about it though! So let's get onto the newest nanner recipe!
460g bananas, very ripe
2 TBSP coconut oil, melted
2 TBSP maple syrup (we used Lakanto monk fruit sweetened, as always)
2 tsp. vanilla
1/2 C spelt flour*
1/2 C + 3.5 TBSP oat flour*
1 tsp. baking powder
1 tsp. cinnamon
3/4-1 tsp. Stevia*
1/4 tsp. sea salt
45g mini chocolate chips (we used Enjoy Life dairy-free)
Preheat the oven to 350F
Mash the nanners
Mix the bananas and wet ingredients together
In a separate bowl, combine the dry ingredients
Mix the dry ingredients into the wet, but be careful to not overmix as the baking powder starts reacting once it comes in contact with wet ingredients
Fold the chocolate chips in
Spray or line a muffin pan and fill each muffin tin ~3/4 of the way full
Bake for 20 minutes or until a toothpick comes out clean
Macros per muffin: 21.1 C | 5.2 F | 3.2 P
If you decide to make mini or mega muffins, just take the macros for the entire batch (below) and divide each macro by the # of muffins made to get the macros per muffin!
Whole batch: 253.05 C | 62.13 F | 38.23 P
If you decide to nix the chocolate chips, here are the macros without them:
Per muffin: 18.8 C | 4 F | 3 P
Whole batch: 226.05 C | 47.13 F | 35.23 P
As always, the macros depend on the type and amount of chocolate chips and the kind of syrup you use. But these macros should serve as a good general guideline for you if you keep up with or are interested in your macros :)
If your bananas aren't ripe, there are a few things you can do. The two best ways we've found are 1. bake the unpeeled bananas on a baking sheet at 300F for 15-30 minutes until they're dark brown and shiny or 2. poke holes around the bananas with a fork, lay them on a paper towel, and microwave in 30 seconds increments until they're brown
When I use silicone liners, I have to bake them for an extra 3 minutes - but I'm not sure if it's because of the liners or the higher elevation in Arizona (higher altitudes typically require longer baking times)
*Flour: if you don't have oat or spelt flour, WW flour will work fine too!
*Stevia: use 3/4 tsp. of Stevia if your bananas are ripe, but if they're not very ripe, use 1 tsp.
And the serving board the muffins are on is custom made by my friend Ashley at Addy Marie Designs! I promise this isn't sponsored, I just genuinely love her work and trust her so much that she's actually preserving Grant and I's wedding flowers so I'm happy to support a fellow small business owner however I can :)