I am slightly obsessed with banana bread and banana bread muffins. I feel that I am constantly buying bananas and impatiently waiting for them to become the perfect amount of "freckled" to ensure a sweet, moist, and fluffy muffin. I could never understand why someone would throw the banana out when it has reached that level...ok, I get it, maybe because of the fruit flies, but still- you are only a few steps away from having the most perfect side with your morning coffee or tea.
I usually make banana bread but this time around I wanted to change things up in the kitchen. Instead of the only 1 flavor throughout the loaf, I wanted to experiment with a few different ones. That way, I would never get bored and they will satisfy anyone's taste buds. The only hard part, is deciding which one to eat first.
For this particular batch, I made 4 different varieties (same batter, different toppings):
walnut, the OG (original), shredded coconut, and chocolate chip. Feel free to get creative in the kitchen! I am sure adding a little peanut butter or chia seeds would work great!
4 ripe bananas
1/3 cup earth balance vegan butter, melted* (earth balance)
1 cup organic dark brown sugar *
1 egg (or egg substitute)
3 tsp. vanilla (good quality vanilla makes a difference)
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
Few pinches of salt
1 1/2 cups of flour*
[Side notes: Regular butter would work.
I often bake with coconut sugar, but did not try it with this recipe. If anyone does, please share! However, I always stay away from white sugars.
Flour: gluten free flour would work, but I did not experiment. I tend to use oat flour or a "healthier" alternative, but did not have any this time around. ]
Preheat the oven to 350 degrees. Grease the muffin tins with the butter. Set aside.
In a mixing bowl, mix together the bananas and the melted butter, until somewhat combined. There may be a few banana lumps & that is OK.
Next, mix in the brown sugar, egg or replacement, and vanilla. Mix until combined.
Add the cinnamon, nutmeg, baking soda, baking powder, and salt. Mix with wooden spoon. You want to be careful that you are not over mixing the dough.
Once combined, add the flour. Mix with a wooden spoon until just incorporated. Be careful to not over mix. Once again, it is OK if there are small banana lumps present in the batter.
Fill the muffin tin with the mixture. I filled mine almost to the top.
At this point you are done! However, if you want to change the flavor of the muffins, this is where you can add in your desired toppings. In sets of three, I added a few dark chocolate chips, unsweetened shredded coconut, walnuts, and kept the last set of three plain.
Bake the muffins for 15 minutes. Check on the muffins and if the knife is not completely clean, bake for another 5 minutes. I baked them for a total of 20 minutes.
IF, you want to bake into a bread, I would suggest using the standard 9x13 pan and bake for 50 minutes or until a tester comes out clean.