Ingredients
Ripe banana - 3, mashed
All-purpose flour -1 3/4 cups
Baking powder - 1 TBSP
Cinnamon - 1 tsp
Nutmeg - 1 tsp
pinch salt, optional and to taste
Granulated sugar - 1/2 cup (original recipe 1.25 cup)
Oil - 1/2 cup (melted coconut oil, canola or vegetable oil)
Milk - 1/2 cup (coconut, almond, soy, or rice)
Light brown sugar, packed - 1/2 cup (original recipe 1/4 cup)
Vanilla extract - 1 TBSP
All-purpose flour -1 3/4 cups
Baking powder - 1 TBSP
Cinnamon - 1 tsp
Nutmeg - 1 tsp
pinch salt, optional and to taste
Granulated sugar - 1/2 cup (original recipe 1.25 cup)
Oil - 1/2 cup (melted coconut oil, canola or vegetable oil)
Milk - 1/2 cup (coconut, almond, soy, or rice)
Light brown sugar, packed - 1/2 cup (original recipe 1/4 cup)
Vanilla extract - 1 TBSP
For dipping, mix about 1 TBSP cinnamon and 1/3 cup sugar
Steps
1. Preheat oven to 400°F. Spray non-stick muffin pans with cooking spray, or grease and flour the pans.
2. In a large bowl, mix the dry ingredients - flour, baking powder, cinnamon, nutmeg, salt.
3. In a large bowl, mash the bananas; then add sugar, oil, milk, brown sugar, vanilla. Whisk to combine.
4. Pour wet mixture over the dry, stirring until just incorporated. Don’t overmix or muffins will be tough. Batter is quite thick and if yours seems too thick, add a splash of milk to thin it.
5. Using a cooking oil sprayed tablespoon measure for a mini muffin pan or a sprayed one-quarter cup measure for a regular sized pan. Fill the cavities between 2/3 and 3/4 full; don’t exceed 3/4 full.
6. Bake until done, about 9-10 minutes for mini muffin, and 15 minute for regular size. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Tops will be domed, springy to the touch, and will be on the paler side rather than golden.
6. Bake until done, about 9-10 minutes for mini muffin, and 15 minute for regular size. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Tops will be domed, springy to the touch, and will be on the paler side rather than golden.
7. Allow muffins to cool in pan for about 10 minutes before carefully turning out onto wire racks to cool completely.
8. If desired, after they’re cool enough to handle, stir together about 1/3 cup granulated sugar and 1 tablespoon cinnamon, and dip the tops (or entire muffin) into it.
9. Muffins will keep airtight at room temperature for up to 5 days or can be frozen for up to 3 months. They get softer and the flavor intensifies on the second and third day.
9. Muffins will keep airtight at room temperature for up to 5 days or can be frozen for up to 3 months. They get softer and the flavor intensifies on the second and third day.
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