barBITES |
Tracy Kane, Endeavor Business Media
HEALTHY BANANA MUFFINS These muffins are my family’s favorite. We can consume an entire batch in less than ten minutes between the four of us (about half the batch consumed solely by my four-year-old). Lately, the kids have asked for them every Sunday morning for the last four mornings. I used to just make them whenever we had extra bananas browning on the counter top, but lately we make them regardless of the ripeness of the banana.
Ingredients 1/3 cup melted coconut oil (or olive oil) 1/2 cup maple syrup (or honey) 2 eggs, preferably at room temperature 1 cup packed mashed ripe bananas (about 3) 1/4 cup milk of choice or water (oatmilk or almond milk work) 1 tsp baking soda 1 tsp vanilla extract 1/2 tsp salt 1/2 tsp cinnamon 1 tbsp yeast (optional) 1/4 cup ground flax seed (optional) 1 3/4 cups white whole wheat flour (or regular whole wheat flour) 1/3 cup old-fashioned oats (optional) ~1 tsp turbinado (raw) sugar or other granulated sugar, for sprinkling on top
Directions Preheat over to 325˚ Fahrenheit. Grease muffin tin with butter, non-stick cooking spray, or cupcake liners. In a large bowl, melt the coconut oil and then mix in the maple syrup with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk or water followed by the baking soda, vanilla extract, salt and cinnamon. Add the yeast, flax seed meal, flour and oats to the bowl and mix with a large spoon just until combined. At this point, if there are any other mix-ins you’d like to add, like nuts, chocolate chips or dried fruit, fold them in now. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with a small amount of the sugar. Bake the muffins for 22 to 25 minutes or until a toothpick inserted into a muffin comes out clean. Place the muffins on a cooling rack to cool. Our family recommends eating them after 10-15 minutes of cooling because that’s as long as anyone can wait! If you’re feeling super luxurious, you can add a dab of butter to the warm, steamy muffins. These muffins will keep at room temperature for us to 2 days, or in the refrigerator for up to 4 days. They also keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed). *original recipe inspiration from Cookie+Kate (Maple-Sweetened Banana Muffins)
JUNE/JULY 2022 | NASHVILLE BAR JOURNAL
25
