Banana Muffins

I have to confess I was never really a banana person. To be honest I’m still not exactly a banana person. Give me a ripe banana, however and I can go to town on some banana bread or in this case banana muffins. These banana muffins are incredibly moist and so delicious. The banana flavor shines through in the best way without the artificial taste that you get in store brought one. After making these muffins you won’t even want to buy them from the store again.

Ingredients

To make these banana muffins you only need a few ingredients.

• Bananas
• Flax Eggs
• All Purpose flour
• Miyoko’s unsalted butter
• Vanilla extract
• sugar
• salt
• Buttermilk
• Baking powder
• Baking Soda

Things You’ll Need

Before making the banana muffins you’ll need to grab a few items.

• Mixer or whisk
• Measuring cup
• 2 Large Bowls
• Measuring Spoons
• small bowl
• Measuring Glass
• Rubber Spatula
• Jumbo Muffin Pan
• Paper liners

How to Make Banana Muffins

Begin by making your flax eggs. Set them aside to set up and began measuring and combing all the dry ingredients except the sugar. Add sugar to a separate bowl and set aside. In a small bowl melt your butter. Let your butter cool for a few minutes and in the meantime using a fork or stick blender puree the bananas. Set bananas aside and add the butter to the bowl with sugar. Whisk sugar and butter until they are combined. Add eggs and vanilla whisk till they are combined. Once the mixture is combined add milk and pureed banana and whisk till everything is combined. Lastly, add your dry ingredients to the wet and mix until they are just combined. Do not over mix.

Preheat oven to 425 degrees and line muffin tin with paper liner or spray tin with nonstick spray. Fill muffin tin/liners top. Bake for 20 minutes decreasing the temperature to 375 degrees at the 15minute mark. Remove from the oven and let the muffins cool completely.

As always if you make this recipe be sure to tag me on social @thehealthyishspork and use the hashtags #sporkfulofgoodness & #thehealthyishspork.

Banana Muffins

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• Author: Jazmine L.

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Description

Classic Banana Muffins made healthier

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Ingredients

Scale 1x2x3x

• 2 Bananas
• 2 Flax Eggs( *see notes*)
• 2 1/2 Cups All Purpose flour
• 1/4 Cup Miyoko’s unsalted butter(*see notes*)
• 1 Tsp Vanilla extract
• 1/2 Cup sugar
• 1/2 Tsp Salt
• 1 Cup Buttermilk
• 1 Tbsp. Baking powder
• 1 Tsp Baking Soda

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Instructions

1. Make the flax eggs and set aside to allow them to set up.
2. Measure and combing all the dry ingredients except the sugar and set aside.
3. Add sugar to a separate bowl and set aside.
4. In a small bowl melt your butter. Let your butter cool for a few minute.
5. In a separate bowl use a fork or stick blender puree the bananas.
6. Set bananas aside and add the butter to bowl with sugar. Whisk sugar and butter until their combined.
7. Add eggs and vanilla whisk till they are combined.
8. Once the mixture is combined add milk and pureed banana and whisk till everything is combined.
9. Lastly add your dry ingredients to the wet and mix until they are just combined. Do not over mix.
10. Preheat oven to 425 degrees and line muffin tin with paper liner or spray tin with nonstick spray.
11.  Fill muffin tin/liners to the top.
12. Bake for 20 minutes decreasing the temperature to 375 degrees at the 15minute mark.
13. Remove from the oven and let the muffins cool completely.
14. Enjoy

Notes

• Regular unsalted butter and regular egg can be subbed in for flax egg and miyoko’s butter.