Worry-free Banana Muffins |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 24 |
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I always feel badly that the goodies I take to my counsellor can't be shared with his son - he has severe tree nut, peanut, dairy and soy allergies. I resolved to find a treat that worked for him - and these super-moist muffins made with roasted bananas, coconut milk and canola oil get an extra banana boost from crunchy banana chips! Read more ! This also makes a 9x13 cake, or two 9 layers. Ingredients:
4 large, very ripe bananas, unpeeled |
2 cups flour |
1 cup whole wheat flour |
1/3 cup sugar |
1 tsp baking powder |
1 tbsp baking soda |
1/2 tsp salt |
1 tbsp cinnamon |
3/4 tsp nutmeg |
1 tbsp vanilla |
1 tsp banana extract |
2 tbsp canola oil |
1/3 cup brown sugar |
1 1/4 cups coconut milk |
1/2 cup banana chips, lightly crushed |
Directions:
1. Preheat oven to 350F, grease 24 muffin cups, a 9x13 cake pan, or two 9-inch pans.
2. Place bananas on a lined or greased cookie sheet. Bake 25-30 minutes, until they begin to seep and are very soft. Set aside to cool slightly.
3. In a medium bowl, mix together flours, sugar, baking powder, baking soda, salt and spices.
4. In a large bowl, mash bananas with vanilla and banana extracts, oil, and brown sugar.
5. Add dry mixture, followed by the coconut milk, and beat well.
6. Fold in banana chips.
7. Bake 15 minutes (muffins), 40 minutes (9x13 ) or 30 minutes (9 ), until a toothpick comes out clean.
8. Cool in pans for 10 minutes, then remove from pans to finish cooling on a wire rack.
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