No Added Sugar Banana Muffins
These muffins get all of their sweetness from the bananas.
Servings 6 Muffins
Cost 5
Ingredients
- 3-4 or so large and very ripe bananas, almost black -- (12.5-14 oz after being peeled) (around 370 grams)
- 4 tablespoons melted coconut oil or 5 tablespoons melted butter
- 1 large egg
- 1 teaspoon vanilla extract generous
- 1 cup cake flour or 114 grams of a gluten-free blend such as Cup4Cup (114 grams)
- ¼ teaspoon salt, scant or use less if you are sensitive to salt
- 1 ¼ teaspoon baking powder
- ⅝ teaspoon baking soda
- 2 tablespoons oats
- ⅓ to ½ cup walnut pieces (the nuts really add to the overall appeal here.
Instructions
- Have ready a 6 cup silicone muffin pan or have 6 greased or lined muffin cups ready. You can also bake these in greased custard cups for very large muffins, but you'll obviously get fewer and will need to adjust the time.
- Peel the bananas and put them in a large microwave safe mixing bowl. Cover with plastic wrap, leaving a vent to prevent spattering, and microwave on high for about 3 minutes. Keep a close eye on them or the juice may boil over. Check to see if they've released any juice, then continue heating for another 2 minutes or until you can see that they've released their juice.
- Set a strainer over a liquid measuring cup and let juices drip into the cup until you have about ⅓ cup. Press a little if you need to. Transfer to a small saucepan and boil until it's reduced by about half. Just eyeball it. This won't take long because you are working with such a small amount of liquid.
- In the mixing bowl, mash the bananas (if needed, they'll be pretty soft and mushy already) and then beat in the oil (or butter), egg and vanilla. Mix together the flour, salt and leavening agents and stir into batter, followed by the oats and nuts. Let the batter stand for about 10 to 15 minutes while the oven preheats.
- Scoop up batter and divide evenly among muffin cups. It should be thick enough so that it piles.
- Preheat oven to 400 degrees F.
- Bake the muffins anywhere from 18 to 25 minutes (18 if you made smaller muffins, up to 25 if larger) or until they are nicely browned.
