Try this Clean Eating Banana Muffins recipe, or contribute your own.
- Carbohydrate 121.284684992063 g
- Cholesterol 458.791666660039 mg
- Fat 141.244839998542 g
- Fiber 19.5244163614909 g
- Protein 31.8835216611824 g
- Saturated Fat 66.4079466657587 g
- Serving Size 1 1 recipe (452g)
- Sodium 818.89433315936 mg
- Sugar 101.760268630573 g
- Trans Fat 9.27301133325879 g
- Calories 1837 calories
Step-by-step
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large mixing bowl, lightly beat the egg. Add bananas and mash well. Add remaining ingredients, except flour, and whisk to combine. Now add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
- Fill each tin almost full with batter (I used regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for about 5 minutes and transfer to a cooling rack to cool off completely.
These whole wheat banana muffins yield a domed, slightly rustic exterior with a remarkably tender, moist crumb driven by heavy fruit content and natural purées. Achieving the correct internal texture requires careful management of gluten development and moisture ratios when swapping refined white flour for whole grains.
- Mash the three large bananas thoroughly before adding the remaining wet ingredients to ensure even distribution of natural sugars and moisture throughout the batter.
- Fold the whole wheat flour into the wet mixture gently using a spatula until just incorporated; over-mixing activates excess gluten networks, resulting in dense and rubbery baked goods.
- Fill each cavity of the twelve-cup muffin tin nearly to the top to encourage vertical rising and proper dome formation during baking.
- Bake the batter in a preheated oven set to 375 degrees Fahrenheit for approximately twenty-two minutes, checking doneness when a wooden toothpick inserted into the center emerges clean.
- Allow the baked items to rest inside their tins for five minutes before transferring them onto a wire cooling rack to prevent condensation from softening the outer crust.
Adjusting the formula for dietary preferences is straightforward, such as replacing the maple syrup with raw honey or substituting neutral oils for extra virgin olive oil without altering the fundamental crumb structure. Proper cooling ensures the starches fully set, locking in the natural sweetness derived from heavily speckled fruit.
