Recipe by Orlie Perl

Banana Muffins

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Dairy Dairy
Easy Easy
12 Servings
45 Minutes

Bananas have always been my favorite fruit to add to any type of dish or dessert that calls for sweet fruit. Banana pancakes, banana splits, bananas foster, you name it. The only thing I wasn’t fond of was banana bread since I thought it had an odd taste and texture to it. One day I had a few overly ripe bananas and instead of throwing them out, I decided to make banana muffins. I tried a few recipes to see which would work together before coming up with the one below. My husband is now obsessed with them. What’s even better is that they’re a quick morning breakfast to grab when you’re rushing out the door. Most banana bread/muffin recipes you see call for 3 bananas, however adding the 4th banana adds more of a natural sweetness to the muffins that you can’t get by just adding extra sugar. These banana muffins are almost guilt-free! I have made this recipe gluten-free by only using almond flour, or I have made it with only all-purpose flour. Trust me when I say you should add both flours, but of course, you can use either 2 cups of almond flour or 2 cups all-purpose flour.


Main ingredients

  • 4 medium bananas, ripe

  • 1 cup almond flour

  • 1 cup all-purpose flour, spoon and leveled

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 teaspoon vanilla extract

  • 1/2 cup light brown sugar, packed

  • 2 large eggs

  • 1 stick unsalted butter, melted


Prepare the Banana Muffins


Preheat oven to 350 degrees Fahrenheit. Line your muffin pan and grease muffin papers.


In a medium-size bowl, whisk together the flours, baking soda, baking powder, cinnamon, and salt. Set aside.


In the bowl of your stand mixer, mash the bananas with a fork.


Add brown sugar, melted butter, vanilla extract, and eggs to the bowl with the bananas and beat on low with the paddle attachment until combined.


Add the dry ingredients into the banana and sugar mixture and mix until combined, making sure not to over-mix.


Using an ice cream or cookie scooper, scoop batter into the muffin cups filling them up to the rim.


Sprinkle some chocolate chips and/or walnuts over top.


Bake for about 20 minutes or until a toothpick comes out clean. Allow them to cool for about five to 10 minutes and then move them to a cooling rack to cool completely.


I don’t mash the banana too much because I like the chunky texture of bananas in my muffins, but mash them however you like.
Banana Muffins

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