Banana muffins recipes are a dime-a-dozen & over the years I’ve tried quite a few.\u00a0 My biggest frustration:\u00a0 You can hardly taste the bananas!\u00a0 Enter this recipe\u2026it’s packed with a full 2 cups of bananas!\u00a0 What better way to get a potassium hit AND use up a bunch of those overripe bananas in your freezer!!<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

• 1-2\/3 c bread flour (see Notes<\/strong> below)<\/li>
• 1 T baking powder<\/li>
• 1\/2 t baking soda<\/li>
• 1\/2 t salt<\/li>
• 4-5 very ripe large bananas, mashed (about 2 c) (see Notes<\/strong> below)<\/li>
• 3\/4 c sugar<\/li>
• 2 lg eggs<\/li>
• 1\/3 c oil (I use olive, but you can certainly use canola or coconut) (see Notes<\/strong> below)<\/li>
• 2 t vanilla extract<\/li>
• 1\/3 c chopped toasted nuts (walnuts, almonds, macadamias, etc), optional<\/li><\/ul>\n\n\n\n

  Adjust oven rack to middle position & heat oven to 425 deg. Prepare muffin tins. Whisk flour, baking powder, baking soda & salt together in medium bowl.<\/p>\n\n\n\n

  Whisk bananas, sugar, eggs, oil & vanilla in large bowl until fully combined. Add flour mixture & whisk until fully combined. Stir in nuts (if using). Using portion scoop or large spoon, divide batter evenly among prepared muffin cups (about 1\/2 c batter per cut; cups will be very full). <\/p>\n\n\n\n

  Bake until tops are golden brown & toothpick inserted in center comes out clean, 14-18 min. Let muffins cool in muffin tin on wire rack for 10 min. Remove muffins from muffin tin & let cool for at least 5 min. Enjoy!<\/p>\n\n\n\n

  Notes:<\/strong><\/p>\n\n\n\n

  • This recipe requires bread flour. DO NOT sub in all-purpose or cake flour as muffins will bake up short & gummy. <\/li>
  • You can use thawed frozen bananas, but be sure add any juice that is released as the bananas thaw. <\/li>
  • If using coconut oil, make sure all ingredients are at room temp. Any cold ingredients will cause coconut oil to solidify.<\/li><\/ul>\n\n\n\n

    Additions:<\/strong><\/p>\n\n\n\n

    • I’ve added unsweetened coconut flakes…which would also be delish with coconut oil. <\/li>
    • Bittersweet chocolate chunks would also be awesome. <\/li>
    • Adding peanut butter (whisk into banana mixture) would also be fabulous! <\/li><\/ul>\n\n\n\n

      Adapted from Cook’s Illustrated<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      Banana muffins recipes are a dime-a-dozen & over the years I’ve tried quite a few.\u00a0 My biggest frustration:\u00a0 You can hardly taste the bananas!\u00a0 Enter this recipe\u2026it’s packed with a full 2 cups of bananas!\u00a0 What better way to get a potassium hit AND use up a bunch of those overripe bananas in your freezer!!<\/p>\n

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