The Best Banana Muffins
I don’t say that lightly. I’ve been making all kinds of banana muffins for years. These are by far the best tasting, healthiest and 100% kid approved! Yes, bananas do have naturally occurring sugar, but because I don’t add any sugar to them, I feel pretty happy giving them to my kids, especially knowing they are getting 4 eggs in the muffins.
UPDATE ON MUFFINS – I accidentally used 1 cup of Almond Flour, 1/2cup of teff and 1/2 cup of Gluten Free flour and they were even better. I’ve also started using Coconut Yogurt and they taste amazing.
1 cup Bob’s RedMill gluten free flour
1/2 cup almond flour
1/2 cup teff flour ( you can get this at Bulk Barn) – I’m obsessed with Teff flour right now…
1.5 teaspoons baking soda
1 teaspoons salt
1 tablespoon pure vanilla extract
1/2 cup plain full fat yogurt
8 tablespoons (1 stick; 113g) unsalted butter, room temperature
1/3 monk fruit with erythriol
4 large eggs – room temp.
Optional: chopped pecan halves and/or chocolate chips. I have to admit that my kids love the chocolate chips and not the pecans.
Preheat oven to 395.
In a food processor pulse the bananas,vanilla and sour cream until well chopped.
In the bowl of a stand mixer fitted with a paddle, cream the butter and sugar together until fluffy, 2-3 minutes. Add the eggs and mix on medium until combined. Add the flours, baking soda, salt and mix on low until almost incorporated. Add the banana mixture and mix on low until completely combined.
Scrape down the sides of the bowl and finish mixing with a spatula until the batter is completely combined. Pour the batter into greased ( i use avocado oil) silicon muffin tray and bake for 22 minutes, until the top is light brown and a wooden skewer or toothpick inserted into the center comes out clean.