by Claire Star
What’s a girl to do with all these marred bananas? When running low on time, they get peeled and set aside in the freezer for my roommate Emily’s smoothies. But if I have half an hour? I turn them into muffins.
Considering my aversion to very ripe bananas, I usually pass up offers of banana breads and muffins knowing they’ll be too sweet for my liking. So, at my friend’s suggestion, I looked for a recipe indicated as low in sugar and fat. I also borrowed some of the Emily’s whole wheat flour so as to further diminish some of the banana taste. I’ll admit I was a little nervous they’d end up being too wholesome or birdseed-y, a wasted effort. Happily, several batches later, my taste testers (who actually like bananas) and I think these are pretty darn good. I’m also pleased because they’re nearly foolproof to make. If you don’t feel like separating the wet and dry ingredients, no problem. They’ll still turn out just fine.
Here’s how to make them…
1 ½ cups whole wheat flour
½ cup sugar
½ cup oats
1 ¼ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ tsp freshly ground nutmeg
¼ tsp salt
½ cup chocolate chips
3 or 4 ripe bananas, mashed
¼ cup applesauce (I’ve also had luck grating half an apple)
1 tsp vanilla extract
splash milk, as needed to moisten batter
yield: 12 muffins
- Preheat oven to 350 degrees and line muffin tins with wrappers.
- In a large bowl, whisk together whole wheat flour, sugar, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a small bowl, whisk together egg, mashed bananas, cup applesauce (or half of an apple, grated), and vanilla. If the batter seems dry and difficult to stir, pour in a splash of milk. (If you’re using larger, riper bananas, you might not need any milk. For smaller, greener bananas, you might need a few splashes).
- Gradually fold the banana mixture into the dry ingredients. Stir in chocolate chips.
- Pour batter into muffin wrappers. (Optional: before baking, top muffins with a brown sugar and oat crumble topping, about three teaspoonfuls of each).
- Bake for 20-25 minutes, or until the tops of the muffins are slightly golden and a toothpick comes out clean.
In a baking mood? More recipes this way.
// Recipe and photos by Claire Star.
Tags: by Claire, Food