This recipe I adapted from a low-fat banana muffin recipe from the Joy of Cooking. I added spices, some whole wheat flour and chocolate chips. They are our all time favorite muffins and my children all love them. A variation of the word muffin has been a part of each of their early language.
On to the recipe. I have doubled and tripled the recipe, made them as mini muffins, extra large muffins, and even a special one year old birthday treat frosted with cream cheese. They are especially good with chocolate chips, but very tasty without. I've used egg substitute and a variety of different flours. They always turn out great. I think all the bananas make it a very forgiving recipe. These could probably be made with very little sugar and still be good, but we haven't tried that.
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| The Best Banana Muffins |
1 large egg
1 1/3 cup mashed ripe banana (3-4)
1 tablespoon vegetable oil
3/4 cup brown sugar (loosely packed) or less
1 teaspoon vanilla
2 cups flour: 1 1/2 wheat, 1/2 cup white
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
Optional: 3/4 cup (or less) chocolate chips
Yields 12 muffins
Preheat oven to 350 degrees. Whisk together first five ingredients. Mix in flour mixture with a few light strokes just until the dry ingredients are moistened. Do not over mix; the batter should not be smooth. Fold in chocolate chips (or nuts). Divide the batter into sprayed muffin cups. Bake until a toothpick inserted comes out clean, about 20-25 minutes. Let cool for 2-3 minutes before removing from the pan. Serve as soon as possible, preferably the day they are baked.
Mini muffins bake about 11-14 minutes.
When the kids are younger, I double the recipe and spoon out half into a mini muffin pan, then add chocolate chips to the remaining batter and make regular sized muffins. They freeze exceptionally well too. We hope you enjoy them. My family calls them the best banana muffins!
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