This isn’t the first banana muffin that I’ve shared on my blog but I can confidently say that it’s overall the best. I held off on posting this recipe because banana muffins are kind of a dime a dozen but I’ve been baking this recipe regularly for well over a year now and our freezer is never without them.
FINN’S FAVORITE BANANA MUFFINS
Finn loves these muffins for breakfast, snacks and I oftentimes pack them in his lunches for preschool. What I love about them is that they’re mostly made with good things while still maintaining great taste and texture.
These banana muffins are made with an equal ratio of all-purpose and whole wheat flour. I like that Finn is getting some whole grains with the muffins but you’d never know it. They’re not dry or crumbly at all. I use melted coconut oil instead of canola or vegetable oil. Lastly, these muffins are free of refined sugar and use a blend of coconut sugar and maple syrup. Between the three ripe mashed bananas, the coconut sugar and the maple syrup…they have just the right amount of sweetness without going overboard.
BANANA MUFFIN INGREDIENTS
- All-purpose and whole wheat flour – I use King Arthur
- Baking soda and baking powder
- Cinnamon and nutmeg
- Bananas – you need three ripe bananas
- Melted coconut oil
- Coconut sugar – I like Now Foods brand
- Maple syrup
- Egg – only one!
- Vanilla extract
- Splash of milk – any kind will do…I usually use oat milk because I always have it
THESE BANANA MUFFINS ARE EASY TO MAKE!
Finn loves to get in the kitchen with me and help make these banana muffins. His favorite tasks are placing the liners in the muffin tin, whisking the flour and helping to turn on the mixer.
The baking process is super easy. You start by whisking your dry ingredients together in a separate bowl. The rest is done with your stand mixer (or hand mixer). The bananas are even mashed in the mixer…which is much easier and more efficient than doing it by hand.
5 REASONS YOU’LL LOVE THIS BANANA MUFFIN RECIPE
- They are super moist and fluffy with a tender crumb.
- They freeze extremely well!
- Made with good ingredients.
- Great use for three spotty, overripe bananas.
HOW TO STORE BANANA MUFFINS
This recipe makes 12 muffins. We usually eat a few the day we bake them and freeze the rest. They freeze extremely well. I wrap each muffin individually in plastic wrap to prevent freezer burn and then store them in a gallon bag. You can either unwrap them and defrost at room temperature (I do this if I’m packing one for Finn’s snack or lunch) or unwrap and place in the microwave for about 30-40 seconds at half power. They keep for about 3-4 months in the freezer.
I don’t recommend storing them in an airtight container at room temperature for more than 1-2 days. They tend to get super moist and a little gummy/mushy.
BANANA MUFFIN RECIPEPrint
A recipe for easy, delicious and better for you banana muffins. Kid-friendly and made with whole wheat flour, coconut oil and unrefined sugar!
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
3 ripe, spotty bananas
1/3 cup melted coconut oil
1/3 cup coconut sugar
1/3 cup maple syrup
1 large egg
1 teaspoon vanilla
1/4 cup milk (any type – I typically use oat)
- Preheat oven to 425 degrees F. Line a 12-count muffin pan with liners or spray with nonstick spray. I like to do both…use liners and give them a quick spray.
- In a medium bowl, whisk together flours, baking powder, baking soda, cinnamon, nutmeg and salt together. Set aside.
- In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), mash bananas on medium speed.
- Keep the mixer on medium speed and mix in melted coconut oil, coconut sugar, maple syrup, egg, vanilla extract and milk.
- Reduce mixer speed to medium low and slowly add dry ingredients. Mix until just combined, careful not to overmix. You may have to stop and scrape down the sides of the bowl with a spatula once or twice. Batter will be thick.
- Spoon into prepared muffin pan, filling each cup nearly to the top.
- Bake at 425 for 5 minutes and then reduce oven temperature to 350 (resist the urge to open the oven door!) and bake for another 15-18 minutes. Total baking time is about 20-23 minutes.
- Allow muffins to cool in the pan for about 5 minutes and then remove and place on a wire rack to cool completely.
- Store in an airtight container at room temperature for 1-2 days or wrap individually and store in the freezer for 3-4 months.
- Of course you can add in things like nuts or chocolate chips but we love these muffins plain and simple.
- Don’t skip the high temperature bake to start. It really helps the muffins rise and get that high dome shape!
Keywords: muffins, baking, bananas, kid-friendly, breakfast