Inspired by banana bread, but grounded by the realities of life I offer Easy Banana Bread Muffins. The muffins offer a few benefits over traditional banana bread. They are: easy and quick to make, portable, lower fat, and higher in protein.
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For ease, the muffins use self-rising flour. This saves a bit of effort and ensures that the muffins are light (muffinie) but with the other ingredients they still harken back to the taste of banana bread.
Notes on Ingredients
Non-Fat Greek Yogurt
I have chosen to replace most of the butter usually used in banana bread with non-fat Greek Yogurt. This delivers a higher amount of protein and less fat. Adjacent is a graph comparing the estimated relative levels of fat and protein of this recipe to a great Australian recipe (Aussie Bread) from an iconic Australian Magazine and an additional excellent recipe (Yogurt Bread) that uses yogurt and butter. (The data is adjusted for differences in volume of flour and given per serving.)
Bananas
Just like banana bread, these muffins are a great use of overripe bananas. Overripe gives a fuller taste. Fresher bananas give a fresher taste. Both are enjoyable. You might determine your own preference.
Use 4 small to medium bananas or 3 large ones.
Pecans
Pecans are traditional in banana bread. I include enough to give the muffins a bit more substance. Walnuts are also a fine substitute.
Self Rising Flour
Self-rising flour already contains baking powder, baking soda, and salt. It contains enough to ensure a light muffin.
Flavorings
I recommend nutmeg and vanilla extract. Cinnamon is certainly a reasonable substitute for the nutmeg, if you prefer.
Dark Brown Sugar
I use only one sugar in this recipe for ease. And I do not use much of it. I prefer dark brown sugar to give the banana bread taste.
Notes on Technique
Processing the Bananas
Most Banana bread recipes have some form of processing the bananas to highly cream or blend them. For this muffin, we use a pastry blender and mash by hand. That is sufficient for these muffins.
Cooking Time
These muffins are cooked at 375°F (190°C). This is as a bit higher than usual for banana bread, but gives a toasty texture.
Notes on Serving
These are best served hot. If you are not eating in a day, or so, they should be refrigerated or frozen. Re-heat by splitting and toasting for the best flavor.
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Easy Banana Bread Muffins
The best of banana bread but refined for a better start to your day
Ingredients
- 2 cups (270g) self rising flour
- ½ cup (70g) dark brown sugar, packed
- 2 eggs
- 1 cup (240g) non-fat Greek style yogurt
- 4 tablespoons (2 ounces) butter
- 3 to 4 ripe bananas
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- ¾ cup (85) chopped pecans
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F. Butter a 12-hole muffin pan or silicone baking cups.
- Combine flour, sugar, nutmeg, and salt in a large bowl. Mix well to incorporate fully.
- Melt the butter. In a medium-sized bowl mash the bananas with a pastry blender or the back of a fork. The bananas don't need to be fully creamed. Add the yogurt, eggs, vanilla, and melted butter. Work the bananas well into the mixture.
- Fold the banana mixture and the nuts into the flour mixture until just combined.
- Divide batter between muffin holes. The mix should make 12 ample muffins.
- Bake for 25-30 minutes or until golden and a skewer inserted in the center comes out clean. Cool in a muffin pan for 5 minutes. Transfer to a wire rack. Enjoy warm.
- The muffins may be stored in the refrigerator or freezer. To serve reheat completely, or split and lightly toast.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 215Total Fat: 9.5gSaturated Fat: 5.7gTrans Fat: 0.3gUnsaturated Fat: 1gCholesterol: 53mgSodium: 244mgCarbohydrates: 28gFiber: 2gSugar: 10gProtein: 5g
Calculated Nutrition is estimated.
