I thought I had found the last banana muffin recipe I would ever need. My Everyday Banana Oatmeal Muffins are amazing. They turn out great every time. I can sub in pumpkin or applesauce for the banana. I can use less sugar. I can even sub flax eggs for regular eggs. Always a hit. AND with the oatmeal, they feel less like a cupcake, which is something I am passionate about.
Double chocolate chip muffins are not muffins, people!
It’s a cupcake under a false identity. Accept it.
However, my darling daughter cannot have oatmeal. She vomits. And since big brother drops crumbs and little sister crawls very fast, they are out. As is any kind of takeout involving rice. Can we have a moment of silence for no more Indian food?
So back to Pinterest I went, looking for a recipe that I could adapt for DD. And I found one! There must be something magical about banana muffins, because Chrissie, the author of the recipe I adapted, waxes poetic about her recipe the way I swoon over my Everyday Banana Oatmeal Muffins! They have a hold on us. My oatmeal ones will always be my favorite, and fingers crossed that this FPIES is just a phase and we can be reunited again one day. Until then, this simple version will be an acceptable stand-in.
Download and print PDF here
Simple Banana Muffins
- 3 large ripe bananas
- 3/4 cup coconut sugar (or regular white sugar)
- 1 egg
- 1/3 cup coconut oil, melted (or vegetable oil)
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 350 degrees and either spray muffin tins with cooking spray or line with 12 paper liners.
- Mash bananas with a fork (or potato masher!). In a large bowl, combine the bananas with sugar, egg, and coconut oil.
- Mix together the flour, baking soda, baking powder, and salt. (You can use a separate bowl, or dump the flour first on top of the wet ingredients and mix the remaining dry ingredients carefully into the flour before mixing everything together. Saves a dish!)
- Stir together the wet and dry ingredients being careful not to overmix. Some streaks of flour are ok, just no giant lumps.
- Scoop batter into the prepared pan and bake for 22-25 minutes, until golden brown. Let them cool in the pans for a few minutes and then finish cooling on a rack.