Worry-free Banana Muffins
From jo_jo_ba 13 years ago
- 1 hour to make
- Serves 24
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. See less
Ingredients
- 4 large, very ripe bananas, unpeeled shopping list
- 2 cups flour shopping list
- 1 cup whole wheat flour shopping list
- 1/3 cup sugar shopping list
- 1 tsp baking powder shopping list
- 1 tbsp baking soda shopping list
- 1/2 tsp salt shopping list
- 1 tbsp cinnamon shopping list
- 3/4 tsp nutmeg shopping list
- 1 tbsp vanilla shopping list
- 1 tsp banana extract shopping list
- 2 tbsp canola oil shopping list
- 1/3 cup brown sugar shopping list
- 1 1/4 cups coconut milk shopping list
- 1/2 cup banana chips, lightly crushed shopping list
How to make it
- Preheat oven to 350F, grease 24 muffin cups, a 9x13" cake pan, or two 9-inch pans.
- 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.
- In a medium bowl, mix together flours, sugar, baking powder, baking soda, salt and spices.
- In a large bowl, mash bananas with vanilla and banana extracts, oil, and brown sugar.
- Add dry mixture, followed by the coconut milk, and beat well.
- Fold in banana chips.
- Bake 15 minutes (muffins), 40 minutes (9x13") or 30 minutes (9"), until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove from pans to finish cooling on a wire rack.
Reviews & Comments 1
-
All Comments
-
Your Comments