Today is my birthday! I’m celebrating by sharing my currently favorite recipe with you all: banana muffins.
Nothing quite beats a good muffin for breakfast. Being in a baking mood, and having bananas to use up (bananas also being the pinnacle of all starchy, fruity goodness) I decided that it was a great muffin to try.
My first batch was rather…flat.
But in the next batch, I added coconut flour and that fixed it. (IMPORTANT: if you use oat flour, (as I did) you must use coconut flour as well. Otherwise, the batter will be too wet and will bake flat and sad.)
This is my second batch.
(Recipe adapted from Everyday Reading)
Makes 12 muffins
2-3 very ripe bananas (depending on size)
1/4 cup plain yogurt or sour cream
1/4 cup applesauce
3 Tablespoons of milk or buttermilk
1 tablespoon of vanilla
1 1/2 cups of oat flour
2 1/2 tablespoons of coconut flour
.6 cups of honey
1 1/2 teaspoons of baking soda
1/4 teaspoon of salt
Preheat oven to 375 degrees.
Grease a muffin tin and set aside.
In a mixing bowl, whisk together the mashed bananas, egg, yogurt/sour cream, applesauce, milk, vanilla, and honey. Pour the oat flour on top of the mixture and then sprinkle on the soda and salt so they aren’t touching the liquid part. (Not sure why you’re supposed to do this, but I did it and the muffins turned out). Whisk everything together, just until smooth. Add in the coconut flour, a little at a time, until just smooth.
Divide the batter between the 12 cups, a little over 2/3 full (not to the rim). Bake for 20 minutes or until the tops are a deep golden-brown.
Let cool slightly and serve.
My mom suggested making the recipe with walnuts, so these muffins may be coming out of the oven again very soon…