A few weeks ago I made banana muffins. If you’re anything like my boys, you buy bananas and let them sit on the counter until they’re screaming to be made into muffins. My regular recipe is easy enough to adjust on a per-banana basis, and at the last minute I decided to set aside some of the mashed banana and try to formulate a recipe without using grain flour or dairy (except butter) so that my husband could join in on the fun. (My husband is extremely sensitive to all grain and dairy other than butter and kefir.) The last two times I’ve made banana muffins I used this new recipe and not only did my boys not complain about the almond flour vs wheat flour, they ask for seconds (and thirds). They are so tasty! The best part…they’re really quite easy to make!
First off, if you don’t have a food scale, I would highly recommend that you get one to use in baking! Weighing ingredients is not only more accurate, it saves on clean up…no more need for all of those measuring cups. I’ve had this one for well over a decade and it’s still a trooper. (And isn’t my recipe notebook cute?!?!) Ok, down to business!
Ingredients:
100 grams (or 1/2 cup) Granulated Sugar
125 grams (or 1 cup plus 2 Tbsp) Bob’s Red Mill Super Fine Almond Flour (from blanched almonds)
Pinch (~1/8 tsp) of Fine Sea Salt
1/3 tsp Baking Soda
80 grams (or 1 medium) Over-ripe Banana — Mashed
2 Eggs — Lightly Beaten
1/2 stick (or 1/4 cup) Butter — Softened
2 tsp Vanilla Extract
(Chocolate Chips to sprinkle on top if desired)
Directions:
Preheat oven to 350 degrees Fahrenheit.
In a medium size bowl (I use my 8 cup Pyrex measuring container) fully combine the first 4 ingredients. Next stir in following 4 ingredients until just combined.
Spoon batter into paper lined muffin pan. I end up with 8 muffins—Roughly 1/4 cup of batter per muffin if using a pan with 2” diameter cups. The muffins won’t rise a whole lot so you can fill them about 3/4 of the way full.
My boys change their minds about whether or not they like chocolate chips in their muffins; I always like chocolate! I add the chocolate chips on top of the batter right before I put the muffins in the oven to bake. That way I can adjust the number of chocolate chip laden muffins at the last minute, and the chips don’t sink to the bottom of the muffin.
Bake muffins for 20 minutes or until a toothpick comes out clean. Let the muffins cool on a towel or cooling rack. Enjoy!
Before baking. (This is a double batch.)
After baking. (This is a double batch.)
Also, the last time I made them (which was yesterday) I mixed it up by using some dark brown sugar instead of granulated sugar and a couple of swipes of freshly shaved nutmeg. And I’m sure they would be amazing with chopped pecans!
These go seriously fast in my house! I hope you like them as much as we do!