Banana Muffins

Jumbo Top One-Bowl Banana Muffins – PaletteDining

Are we all in agreement that the top is the best part of the muffin? Why not make a banana muffin even better with a jumbo-top?

These muffins are super fun to make. Why? They’re incredibly easy with 20 minutes prep, one bowl, and a whisk. 

They’re fun because the tops rise so high in the oven you’ll want to plant yourself on the floor and stare as the jumbo tops get even jumbo-ier. 

Yep, that’s a word.

What’s the trick to this muffin-top miracle?

A high initial temperature. The initial high heat allows the top to rising, while the later lower temperature lets the middle of the muffin set.

The tops fall slightly once they’ve cooled :(. I swear they were three times the size in the oven.

Okay, maybe I’m exaggerating just a little.

These banana muffins are so light, airy, and moist from the plain yogurt and applesauce. They also happen to be oil-free. Do they taste oil-free? Nope. No way.

Do they taste like they’re full of fiber and nutrients? Nope. But they are. Buckwheat flour, oat flour, almond meal, flaxseed, and even bananas add loads of fiber.

They’re sweetened only with honey and natural sweetness from the bananas. They freeze well, too. Take the time to wrap them individually in plastic wrap. You’ll thank yourself later when you can grab one from the freezer and pop it in your lunch.

Do you have 40 minutes to spare? That’s all it takes. Healthy feels so good.
Read: The 10 Best Muffin Pans

Jumbo-Top One-Bowl Banana Muffins

Inspired by Averie Cooks

Prep Time: 20 min

Cook Time: 21 min

Yield: 9 muffins

Ingredients:

Dry

  • ¾ cup light buckwheat flour
  • ½ cup oat flour
  • ¼ cup almond meal (ground almonds)
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 TB ground flaxseed
  • ¼ tsp salt

Wet

  • 1 large egg
  • 2 large ripe bananas (just over 1 cup mashed)
  • ½ cup plus 1 TB plain, unsweetened yogurt
  • ¼ cup applesauce, unsweetened
  • ¼ cup honey
  • 2 tsp vanilla extract

Directions:

  1. Preheat oven to 425 F. Sprays a regular-sized muffin pan with cooking spray. Set aside.
  2. In a large mixing bowl, sift together buckwheat flour, oat flour, almond meal, cinnamon, baking powder, baking soda, flax, and salt.
  3. Add the egg, bananas, yogurt, honey, and vanilla. Mix with a whisk until well incorporated. Taste the batter to see if it is sweet enough to your liking (if not, add a touch more honey.)
  4. Scoop batter into muffin tins and fill to the top. Fill empty muffin tins with water to ensure even baking.
  5. Bake at 425 for 6 minutes, then reduce the oven temperature to 350 and bake for about 15 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let cool in the muffin pan for 5 minutes before transferring to a wire rack to cool.

Note: I don’t suggest use muffin liners because oat flour can cause muffins to stick to liners. Just slide a knife around the edges of the muffins before carefully removing them from the pan. Buckwheat flour can probably be substituted with white or whole wheat flour (just be sure not to overmix the batter as this will develop the gluten, causing stiff muffins).

Related Posts:

1. Razzle Dazzle Raspberry Almond Muffin Tops

2. Healthy Apple Crisp Muffins

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