This family favorite is entering it’s third generation. If you’re looking for a drier texture of muffin, this is not your best choice. The chocolate chips make the recipe, so don’t be shy or watch calories with this one.
Banana Muffins
Yield: 12 muffins
Materials
- 1 ½ cups all-purpose flour
- 1¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp nutmeg
- 2 tsp cinnamon
- 1 tsp vanilla
- ½ tsp salt
- 3 bananas large
- ¼ cup plain Greek yogurt
- 2 eggs
- ½ cup butter or coconut oil
- ¼ cup light brown sugar
- ½ cup granulated sugar
- ½ cup chocolate chips or raisins
- ½ cup flaked white coconut optional
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners.
- Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
- Blend oil and sugar in a large bowl until smooth. Add egg and vanilla and blend well. Repeat with bananas.
- Fold into flour mixture with milk and mix until smooth. Add raisins and/or coconut at this phase. Scoop into muffin pans and, if using, top with chocolate chips.
- Bake in preheated oven. Bake mini muffins for 12 to 15 minutes, and large muffins for 23-25 minutes. Muffins will spring back when lightly tapped.
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