My good friend Heather gave me a recipe for banana muffins a few years ago, and I've been futzing with it and making them religiously ever since. We recently took a batch of them with fresh strawberries and bananas to Ella's school for her birthday celebration, and every single kid asked for seconds. One of my friends, someone who's committed to eating healthfully, said, "These can't possibly be good for you. They taste way too good." That's the only way I'm willing to eat healthfully, honey.
Ingredients
2 cups flour (1 cup whole wheat pastry flour & 1 cup whole spelt)
2 tsp. baking soda
1 tsp. salt
3 eggs, beaten
1/3 cup unsalted butter
1/3 cup coconut oil (or veggie oil)
3/4 cup maple syrup
2 large mashed bananas
1/4-1/2 cup nuts
Optional Additions
You can throw tons of extras in these muffins, but I almost always add a tablespoon or two of flax meal and hemp nuts. Berries add a lot of moisture and make for delicious muffins. I usually add about 1/2 - 3/4 cup of sliced strawberries or blueberries. I don't recommend super-juicy berries if your making these vegan.
Preparation
First, I sift* the dry ingredients together in a medium bowl. If I'm adding flax or hemp seeds, I stir them into the dry ingredients. Then I use a large liquid measuring cup to melt the butter and oil together. I add the syrup and beaten eggs to the measuring cup, stir and then pour it into the dry ingredients bowl. Stir (or mix for a minute if prefer) until completely blended and then fold in mashed bananas, nuts berries and any other fun stuff. Pour generously into muffin tins (you want them to be full to get a good muffin top). Makes 12 standard muffins.
Bake for 20-25 mins at 350 (I bake them at 325 but that's just my wonky oven).
* Sifting is probably overkill, but I'm fussy like that.
To make these muffins vegan, use all coconut or vegetable oil and replace the eggs with 1 tablespoon vinegar, adding it right before you put the batter in the muffin tins.
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