This banana muffin recipe was inspired by my mother-in-law's recipe, which she included in a binder she gave to my husband when he moved out of the family home over thirty years ago. We still have that binder to this day, and use it for lots of great recipes. These banana muffins are low in fat, full of flavour and have a cruchy cinnamon-sugar and nut topping. They are a great, simple way to use up those overripe bananas. I mix mine in a food processor, which makes it so simple. However, they're just as good mixed up in a stand mixer or by hand.
Yield: 12 muffins
Ingredients:
3 large overripe bananas - well mashed or pureed
1/2 cup brown sugar, packed
1/8 cup neutral oil - such as vegetable or sunflower
2 large eggs, beaten
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
topping (optional):
1/2 cup pecan pieces, chopped roughly
1/8 cup white sugar
1/4 tsp ground cinnamon
Directions:
1. Preheat oven to 350 degrees
2. In a bowl, combine flour, baking soda and powder, as well as 1 tsp cinnamon
3. In the bowl of a large food processor, thoroughly blend bananas, sugar, oil and eggs
4. Add dry ingredients to wet and pulse only until combined, scraping down the bowl once in between pulses
5. Line 12 muffin cups with paper liners
6. Spoon batter into muffin liners evenly - I use an ice cream scoop for ease of distribution
7. Top each muffin with about a heaping tablespoon of chopped pecan pieces
8. Combine the 1/4 tsp cinnamon and white sugar, sprinkle over the tops of muffin batter and pecans, using a teaspoon
9. Bake in centre of preheated oven for 22-24 minutes, or until a toothpick inserted in the centre comes out clean
10. Remove from oven, allow to cool 5 minutes then place muffins on a wire rack to cool further
Notes:
You can add raisins, additional chopped nuts and or dried cranberries to this recipe with great results.
You may have leftover cinnamon sugar, which is delicious in coffee or sprinkled on buttered toast.
Store in an airtight container at room temp for 2 days, in the fridge for 4 days and freeze up to 3 months.
Nutrition Facts (with topping):
Servings: 12
Calories 188
Total Fat 5.1g 7% Saturated Fat 0.7g 3% Cholesterol 31mg 10% Sodium 67mg 3% Total Carbohydrate 33.7g 12% Dietary Fiber 1.6g 6%
Total Sugars 17.4g Protein 3.3g Vitamin D 3mcg 15% Calcium 39mg 3% Iron 1mg 6% Potassium 220mg 5%
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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Comments
I bet those muffins disappeared in a heart beat!! They look absolutely delicious.
Love the ingredients photo -- AND love the suggestion of using leftover cinnamon sugar in coffee! I'm trying this recipe with a brown sugar substitute (Swerve)
Great, I hope they work out just as well for you!