Perfect Moist Banana Muffins

Banana lovers come this way!! 



Who love banana and muffins? Me me me that what my 3 and half year old daughter responded to me when we have a very ripe with spotty bananas!! If you have those spotty bananas at home and nobody wants to eat them please don't throw them away. This banana muffin recipe is perfect for them and you will have a quick homemade breakfast, snack, and etc to enjoy. 

Perfect Moist Banana Muffins 

Makes about 18 muffins 

Ingredients

• 1 and 1/2 cups (175g) cake flour (spoon & leveled)
•           1 cup (100g) almond flour (spoon and leveled)
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large very ripe bananas (about 1 1/2 cups mashed)* 360g.
•                3/4 cup vegetable oil
• 8 Tablespoons (113g), 1 stick unsalted butter, melted 
• 1 cup (135g) dark brown sugar (spoon and leveled)
•                 1/4 cup granulated sugar (50g)
• 3 large egg, at room temperature
• 1 teaspoon pure vanilla extract (optional)
• 1 teaspoons banana extract (optional)

Topping (optional)

•                 1/2 cup sliced almond
•                 1/4 cup rolls oat

Instructions

1. Preheat oven to 400 F Line cupcake liners into muffin pans, set aside.
   
   
2. Sift the flour, baking powder, and baking soda together. Mix in almond flour. Set aside. In a medium bowl, use fork or hand mixer mash the bananas. Set aside. 
3. On high speed, beat brown sugar, granulated sugar, eggs, and salt until light and fluffy (about 5 minutes) Gradually pour in melted butter and oil. Add in vanilla and banana extract. Add mashed banana and beat on medium speed until combined( about 30 seconds - 1 minute)
4. Fold in dry ingredients into the wet ingredients, half at a time then gently mix ingredients until combined. If adding nuts or chocolate chips, fold them in now. 
5. Scoop the batter into liners using an ice cream scooper or plastic bag, filling them all the way to almost at the top. Add sliced almond and rolls oat if using.
6. Bake for 12 minutes at 400 then, turn the muffin tin to avoid hot spots and bake for an additional 3-5 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 15-20 minutes, depending on various oven and muffin pan. (Mine baked for 18 minutes using silver pan) 
7. Pull the muffins out from the oven, allow to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
8. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week. For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then warm up in the microwave when ready to eat. 
9. Enjoy!! 

Note

1. Frozen banana: You can use thawed frozen bananas in this muffin recipe. Thawed frozen bananas are extra wet, so blot them with a paper towel or place in strainer to get rid some excess liquid.
2. Sugar: You can use all brown sugar or granulated sugar.  This recipe is not too sweet but can be reduce a little bit, if desired. I haven’t try any other sugar substitutes such as syrup, honey, agave nectar or sweetener for this recipe yet. Please let me know if you try any
3. Oil: you may reduce oil to 1/2 cup but the muffins will not moist as using 3/4 cup oil. Make sure to add 1-2 tablespoons milk or applesauce if cutting oil.  You may use 1 cup oil if you don’t have butter.