I always refer to these as quick muffins. In fact, this was one of my first posts that I had to delete and re-post all over again. That’s because these are so much more than just “quick muffins.” These are simply scrumptious and some of the best banana muffins I’ve ever had.
Most of the flour in these muffins is whole wheat. Originally, this wasn’t a health move. I used whole wheat as it’s able to absorb so much more liquid and retain moisture so well. Then I reduced fat and replaced it with olive oil. And trust me, you will never know these are healthier muffins!
Furthermore, my baking technique for most breads and muffins does not involve dirtying a ton of bowls. It’s all made in one bowl and all you need is another fork and a spatula. Minimal dishes, minimal effort – excellent results.
Hope you give these a try soon!
PS I’m providing proportions in this recipe to make a half batch. To be honest, I’ve always made just a half batch as these muffins are so delicious when they are just freshly baked; and being a one-bowl preparation – it’s so easy to make a fresh batch. However, every time I make them my family begs for more, for this reason I’m also including proportions for the full batch!
Preheat the oven to 350.
Mash the bananas with the fork in a bowl. Add the egg(s) and whisk it in. Add the milk, oil, sugars, vanilla, sprinkle in the salt, baking soda and cinnamon. Whisk everything well.
Add both flours, switch to a spatula and fold it into the egg mixture gently; avoid overmixing. When the flour is about 75% incorporated, add the chocolate chips and walnuts, if using. This will ensure that they don't sink to the bottom. Finish folding gently and divide the batter among lightly greased muffin tins (or line them with paper liners.) If you wish, gently sprinkle with caster sugar.
Bake in preheated oven for about 20-25 minutes, depending on how full you filled your muffin tins. The toothpick inserted into the centre should come out clean. The internal temperature of the muffins should be between 200 and 208°. Enjoy!
I let the muffins cool in the pan for 5-10 minutes. Then wrap them tightly with plastic wrap to catch the moisture and keep it in for exceptionally tender and moist muffins. However, if you like crunchy tops - do not wrap in plastic.
Ingredients
Directions
Preheat the oven to 350.
Mash the bananas with the fork in a bowl. Add the egg(s) and whisk it in. Add the milk, oil, sugars, vanilla, sprinkle in the salt, baking soda and cinnamon. Whisk everything well.
Add both flours, switch to a spatula and fold it into the egg mixture gently; avoid overmixing. When the flour is about 75% incorporated, add the chocolate chips and walnuts, if using. This will ensure that they don't sink to the bottom. Finish folding gently and divide the batter among lightly greased muffin tins (or line them with paper liners.) If you wish, gently sprinkle with caster sugar.
Bake in preheated oven for about 20-25 minutes, depending on how full you filled your muffin tins. The toothpick inserted into the centre should come out clean. The internal temperature of the muffins should be between 200 and 208°. Enjoy!
I let the muffins cool in the pan for 5-10 minutes. Then wrap them tightly with plastic wrap to catch the moisture and keep it in for exceptionally tender and moist muffins. However, if you like crunchy tops - do not wrap in plastic.
