This post was created about 4 years ago, before baking with bananas was trendy and before we were subjected to knowing the true meaning of living through a global pandemic. I decided to share our banana muffins family recipe with you because to us it always provides the taste of love, connection and comfort, especially during our ongoing quarantine and, of course, particularly during regular flour shortage.
Introducing the yummiest yet most nutrient-dense muffins.
I don’t do well with recipes.
In fact, I can’t enjoy cooking unless I can spontaneously create something.
TAKING RISKS IN THE KITCHEN
It’s the one area in life where I’m an absolute gambler (high and rush included) and yes, my system makes it hard to recreate recipes, but I enjoy the reinvention process in my twisted way, especially when “accidents” result in better-than-the-original deliciousness.
My process usually consists of researching the type of ingredients I’m inspired to use and making sure my crazy ideas will live in peace in one dish.
I’m no chef but I must have fun when I cook. Being an artist, I guess it will remain the only way for me to create anything in my kitchen, especially during a global pandemic that asks us all to spend more time than ever at home, and has me practically living in the kitchen.
Now, when it comes to baking, the stakes are high (AKA Are you crazy?!) Maybe that’s why I prefer cooking over baking. You just can’t mess with exact measurements and ingredients unless you’re trained. Or…can you?
Here’s the thing. What’s the worst that could happen? My baked goods won’t turn out to be a masterpiece? So what? Guaranteed, one or more members of our family will find them edible. It’s a small price to pay for the liberating fun I have in return, not to mention the gambling rush, not to mention the welcomed mental health component of enhancing faith and trust in myself. And so began my long personal journey with my go-to mini banana muffins…
I still have the original recipe symbolically crumpled up somewhere in the kitchen (never throwing that away), but at this point it’s not even a distant cousin of my current version, which is the simplest, tastiest, most nutrient-dense baked good I have created.
MY FAMILY, THE EAGER MUFFIN TASTE TESTERS
Safety first, I always practice on my family before anyone else. It’s been a little tricky because my 2.5 year old seemed to love all versions (the process began when she was 1), but my honest husband always saved the day.
Every batch I made was different, and unlike my typical cooking frenzy, this time I took down notes and modified accordingly. However, despite my utmost efforts to be an organized baker, now will be the first time I actually take the (or any) recipe out of my head and type it on my computer.
I am pleased to share with you the latest (though can’t swear the final) version of my Easiest Tastiest Banana Mini Muffins Recipe, but before we proceed, keep in mind that the only sweetener used is fruit. You will be pleasantly surprised by the level of sweetness BUT in case you need real sugariness, feel free to add up to a 1/4 cup of sugar, though I highly suggest using the original recipe as your first round for comparison.
CHILD LABOR OR LOVE – MY KITCHEN HELPERS
On another note, I have enjoyed working with my new devoted assistant in the last couple of months. We use our beloved GuideCraft Kitchen Helper, which is extremely safe, stable and easily tucked away in the kitchen when not needed.
I also can’t recommend enough the one item that changed how I feel about baking muffins, not to mention the clean-up (and with a toddler in the kitchen, every cleanup shortcut is the ultimate blessing).
My staple is this Silicone 24-Mini Muffin Pan . It’s a very affordable set that also includes a regular 12-muffin pan in case you’d like to make bigger muffins (same recipe). Silicone is the mother of all nonsticks, but also the safest (food grade), most durable and extremely resistant to high temperatures (500 degrees Fahrenheit).
And once again, easiest cleanup. The muffins practically slide off. It’s like a little miracle.
One more staple is my coconut flour. Who knew that not all coconut flours are created equal? I have reviewed the nutritional facts on all of them and it turns out that Bob’s Red Mill Organic High Fiber Coconut Flour is the most nutrient-dense, if you will. For instance, it offers 10% of the recommended daily iron intake. None of the others offer any iron at all. And the way it smells when you open the bag also tells a story…
You don’t have to be a parent to enjoy baking, eating or feeding these mini-muffins, but it sure is a fun, easy, educational and bonding activity with your children. And it doesn’t create much of a mess at all. This particular recipe is easily “contained” and is guaranteed to not wreak havoc on your kitchen. We also enjoy turning these muffins into “cupcakes” with all sorts of delicious improvised frostings, but for this extra richness you pay with a little, just a little, extra mess.
Our Kitchen Helper on Her Kitchen Helper
You think I’ve said enough?…Let’s eat.
Here it is:
THE EASIEST, YUMMIEST, SWEETEST YET UNSWEETENED BANANA MINI-MUFFINS
Prep time: 10 mins (Note that kitchen helpers help make it longer….)
Cook time: 25 mins
Total time: 35 mins
Yield: 24 mini muffins
INGREDIENTS
3 large ripe bananas
2 eggs
1/4 cup unsweetened applesauce
1 1/4 teaspoon vanilla extract
1 tablespoons unsweetened vanilla almond milk
1/2 cup almond flour
1/2 cup coconut flour
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon (less if you’re not a big fan)
1 1/2 teaspoon baking powder
1 teaspoon baking soda
FROSTING CHALLENGE: Mix cacao, honey and almond butter (coconut oil optional.) Play around with the ratio. Keep tasting. Pick your favorite level of sweetness and texture. Here you go. You created a recipe!
DIRECTIONS
Preheat oven to 375 degrees Fahrenheit.
In a medium mixing bowl, use a potato masher to mash the bananas. Add all wet ingredients and mix well after each one.
Slowly add the flour into the bowl and continue to mix well.
Add nutmeg, cinnamon, baking powder and baking soda and mix until batter is smooth.
Divide the batter between the 24 cups (or 12 if a regular muffin pan) . Bake muffins for 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Now clean up your drool and step away from the muffins if you want to watch them slide off. Let them cool in pan on a wire rack for at least 30 minutes before removing them. Muffins can be kept in the fridge for 3 days (I’m okay with a week if you are), longer in the freezer.
Bon appetit!
Note: This post contains affiliate links.
Tags:almond flour, banana muffins, coconut flour, dessert, Featured, gluten-free, grain-free, healthiest muffins, kitchen, low-calorie, mini-muffins, paleo, recipe, silicone pan, superfood, `baking
