I almost can’t believe I haven’t shared this recipe with you yet. I made several batches of these muffins (from The Joy of Vegan Baking) in a row in March, then allowed them a sabbatical, then made more in June. Last night, when contemplating making them yet again, I realized I hadn’t yet blogged about these magnificently simple, yet addictively delicious, little gems.
You can get away with cutting out up to ¼ cup of the sugar if you let your bananas get reeeally ripe. I’m talking not just spotted, but totally blackened. The amount of banana need not be exact; if your bananas are very small, add a fifth one; if they’re gigantic, just use three. When I make these as mini muffins, I like to use mini chocolate chips, but mix and match muffin and chip sizes as you please. Also, I know the yield (16 regular-size muffins) is weird. Although the original recipe says it makes 12, I’ve consistently found that there’s way more batter than necessary for that. If you don’t want to dirty another pan just for a few more muffins, feel free to either make 12 jumbo muffins or just eat the extra batter right off the spatula (that gets my vote!).
Per regular muffin: 211 calories, 7.5g fat (1.5g sat), 36g carbs, 2g fiber, 2.2g protein
Per mini muffin: 106 calories, 3.7g fat (1g sat), 18g carbs, 1g fiber, 1.1g protein
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1½ tsp baking soda
- ½ tsp salt
- 1 cup sugar
- 1/3 cup canola oil
- 4 very ripe bananas
- ¼ cup water
- 1 tsp vanilla
- ¾ cup chocolate chips
- Preheat oven to 350 degrees and lightly grease your muffin tin(s).
- In a medium bowl, combine the flours, baking soda, and salt.
- In a large bowl, mash the bananas with a fork or (my favorite nanner-mashing tool) a pastry blender. " />
- Add the sugar and oil to the mashed bananas and whisk together thoroughly.
- Add the water and vanilla and mix well. " />
- Add the flour mixture and the chocolate chips to the banana mixture, and fold together until just combined. You know the drill—don’t overmix! " />
- Divide the batter between muffin cups, filling each about 2/3 full.
- Bake 20 minutes for regular muffins, or 14 minutes for minis, until golden brown (a little less brown than mine look below; damn apartment oven) and a toothpick comes out clean.
With this batch, I made 12 regular-size muffins (for Matt) and 8 minis (for me—I need help with portion control when it comes to these babies!). Somehow, even without baking powder or tons of oil, this recipe produces the moistest, most magically fluffy banana muffins I’ve ever tasted. The chocolate chips are just a bonus!