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Banana Bread Muffins

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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

Ingredients
  

  • 460 g (~4-5 large) very ripe bananas
  • 2 eggs
  • 2 tsp. vanilla
  • 2 TBSP oil, melted: coconut, walnut almond
  • 2 TBSP maple syrup (Lakanto, monk fruit)
  • 1 C + 3 ½ TBSP flour: spelt, oat, WW, AP GF*
  • 1 tsp. baking powder
  • 1 tsp. stevia or sweetener*
  • 1 tsp. cinnamon
  • ¼ tsp. sea salt
  • 45 g chocolate chips dairy-free

Instructions
 

  • Preheat the oven to 350°F
  • In a bowl or large container, mash the bananas with a fork or pastry blender until the chunks are pea-sized or smaller
  • Once mashed, mix the rest of the wet ingredients into the bananas
  • In a separate bowl, combine the dry ingredients
  • Mix the dry ingredients into the wet, being careful not to overmix (the baking powder reaction starts once it comes in contact with liquid)
  • Fold the chocolate chips in
  • Spray a muffin pan with cooking spray or line with baking cups, then fill each muffin tin ~¾ of the way full with batter
  • Bake for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean

Notes

  • *Flour: most flours will work, although coconut and almond flour interact with liquids differently than other flours, so those would likely impact the consistency of the final product. I like to mix flours – my favorite combination is ½ C spelt flour and ½ C + 3.5 TBSP oat flour. When measuring flour, be sure to use the scoop and level method.
  • *Stevia: if the bananas are extremely ripe, cut the stevia or sweetener in half
  • Silicone liners: I’ve noticed that when silicone liners are used, the muffins need to be baked for an additional 3-5 minutes, so take note of that if you use silicone baking cups.
  • Storage: since these are so moist, they can go bad rather quickly if not stored properly. Store the muffins in an airtight container for 3-4 days at room temperature or in the fridge for a week or so. They can also be prepped in extra-large batches with the excess stored in the freezer and unthawed as needed!
  • To make bite-sized muffins, follow the recipe as normal and reduce the baking time to 8-10 minutes. For mega muffins, add 5-7 minutes to the baking time and do the toothpick test to ensure they’re baked all the way through.
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