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Home » brunch

So Good High Rise Banana Muffins

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Banana Muffins.

Bring on these so good high rise banana muffins.

It's that time of year that I like to clean out my cupboards, pantry and freezer. I pride myself on keeping my baking and cooking equipment organized, but by the end of 2018 everything seemed to be in a tangle.

Cooling down muffins.
banana muffins

Inspired by 3 over-ripe bananas discovered in the depths of my freezer it was time to use them up along with a bunch of random paper cupcake liners and near empty containers of spices and extracts. Baking some warm healthy muffins would help me clean things out. And bonus...we get delicious muffins for breakfast.

Today, I bring you a banana muffin that actually tastes like bananas. Tip: bake with over-ripe bananas for the very best flavor. Most muffins I have had in the past are loaded with spices, so they taste more like ginger or cinnamon or chai rather than fresh bananas. While this recipe has a touch of spice the banana flavor and aroma really comes through due to the addition of some banana extract. I love this McCormick brand because it truly does enhance the banana flavor without any weird artificial taste.

*

You will notice that this recipe starts at a high oven temperature of 425F. before dropping down to 350F. The initial high heat is what gives these muffins the high-rise. As for mixing...you know the drill. Mix the dry ingredients with the wet just until moistened, so they bake up tender. Please feel free to toss in any other healthy ingredients you like. I'm a freak for chia seeds, but some toasted nuts could be good for a bit of crunch.

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High-Rise Banana Muffins


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  • Author: Lisa Keys
  • Total Time: 30 minutes
  • Yield: Makes 12 muffins 1x
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Description

Healthy and full of banana flavor these muffins aim to please.


Ingredients

Scale

1 cup all-purpose flour

½ cup white whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

3 over-ripe bananas (frozen and thawed)

⅔ cup light brown sugar

6 tablespoons coconut oil

1 egg

2 teaspoons banana extract

1 tablespoon chia seeds


Instructions

  1. Heat oven 425F. Line muffin tin with paper lines.
  2. In medium bowl, whisk both flours, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
  3. Peel thawed bananas over a large bowl, catching any excess liquid. With electric mixer on low mash up the bananas.
  4. Add brown sugar, coconut oil, egg, extract and chia seeds; blend well.
  5. Add dry ingredients and blend at low speed just until moistened and batter is smooth.
  6. Divide batter evenly among muffin cups. Bake for 5 minutes and then turn down oven to 350F.
  7. Bake 15 to 17 minutes or until wooden pick comes out clean. Serve warm or at room temperature. 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: quick breads
  • Method: baking
  • Cuisine: American

Keywords: muffins, breakfast, snack, banana, brunch, healthy

Did you make this recipe?

Share a photo and tag me @goodgriefcook — I can't wait to see what you've made!

split muffin with butter and banana chips

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Reader Interactions

Comments

  1. Jersey Girl Cooks

    January 13, 2019 at 9:36 am

    Glad you are back to another post in the new year! I love the height of these!

    Reply
    • Lisa

      January 13, 2019 at 10:28 am

      Thanks and glad to post a recipe finally

      Reply
  2. Louis Matino (@LouMatino)

    January 13, 2019 at 10:04 am

    Good tip on how to make a tall muffin!

    Reply
    • Lisa

      January 13, 2019 at 10:27 am

      Thanks. They are really good.

      Reply
  3. Gilda Zerquera

    January 13, 2019 at 1:44 pm

    Thank you so much for the recipe.

    Reply
    • Lisa

      January 13, 2019 at 2:08 pm

      You are welcome. I hope you will enjoy it.

      Reply

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