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.
