Banana Bread Muffies
Because they’re smaller
Named after an endearing nickname used for my partner, Banana Bread Muffies are my scandalous attempt to mimic the Banana Bread Mini-Muffin Mix you get at Trader Joe’s. Which are delicious. Here is my take on them, albeit slightly healthier than the mix, this recipe calls for coconut sugar instead of refined sugar and one of my favorite flours in this whole entire world: Oat flour. And believe you-me in this recipe? The earthy nuttiness that is this flour just shines through with every rich flavorful bite, it’s just a match made in food heaven, really, I can go on and on about how much I adore oat flour in these, but I’ll stop short here and just say if you can find it, use it. If it’s not within reach, processing 1 cup of regular rolled oats to a fine consistency will also give you similar results.
These are just fantastic in the morning with some coffee, or straight out the door to work two - three in hand.
On Overmixing - It is very important not to ever overmix banana bread, no matter what form you are making it in, muffin or loaf! You do not want too much gluten to develop in your mixture, causing the bread to become more densy and chewy than banana bread should be.
On Molasses - In my ongoing attempt to avoid refined sugar at all costs, I turn to molasses, which is in every way a nostalgic flavour of my youth to me, and positively bursting with health benefits, (see here).
For the Dry:
1/2 cup plain white flour
1 cup oat flour
1 tspn baking powder
1 tspn baking soda
1/2 tspn salt
For the Wet:
3 bananas, peeled & mashed
2 eggs (substitute with 4 tbsp flax seed and 2 tbsp warm water if vegan, let rest a minute before adding in)
1 tbsp mollasses
1/2 cup light brown sugar
1/2 cup butter (coconut butter works incredibly well here as well)
Preheat oven to 350 degrees. Spray Avocado oil into a mini muffin tin. If you don’t have a tin, feel free to use mini muffin paper cups.
Sift your dry ingredients together, then combine the wet. Fold the wet into the dry until fully incorporated with no lumpy flour spots, making sure not to overmix.
With an ice cream scoop, scoop out the mixture into the mini muffin tins, making sure not to fill up all the way to the rim (these muffies will rise!)
Place in oven and bake for 10-12 minutes. Muffies are ready when they can hold their shape if lightly poked.
Once cooled, I like to decorate mine with icing sugar, however feel free to eat straight out of the oven!