Now this recipe is a long time coming!
I think my husband and I have been making muffins for the week on Sunday mornings for the past 5 or 6 months! That’s how long I’ve been waiting to come here and share my outrageous, amazing, phenomenal muffin recipe!
Except there was a teenie, tiny, little problem….
The muffins weren’t outrageous or amazing or phenomenal.
Don’t get me wrong, we loved them!! We totally gobbled them up week after week, but….well, let’s just say, if we owned a restaurant, we wouldn’t even give them away. Not that they didn’t TASTE good. Taste was not the problem. It was more technicality issues than flavor, the flavor has always been there (hence why, week after week, month after month, they’ve been devoured). The thing was, we could never get the recipe just right. Each week we tweaked the recipe little by little trying to make the perfect muffin. What is a perfect muffin, anyway? We didn’t really know at first, but we were quickly able to check off what a perfect muffin was not.
Let’s review. A perfect muffin is not/does not:
- sink into a giant, gaping hole in the center
- puff up while baking only to deflate into a flat, squishy pancake after cooling
- look great on the outside but be slightly gooey and raw-ish on the inside [although, candid moment here…we totally lived for those gooey centers. We called them “gooey muffins” and I would beg Dan to undercook them so they could be extra gooey. I’m sorry, but, I love dough and batter in all forms. As much as we loved this “failure” I simply couldn’t bring myself to write a blog post titled “Gooey Muffins” and go on about the BEST EVER raw cups of dough, raw egg included! Yea, no.
- Have pre-made Pina Colada pancake mix in the batter. Thanks for sneaking that in, babe.
- Have chunks of raw corn or fruit in them that contain way too much moisture and develop grey mold on them within a day
There were more, but I’m trying to make you hungry here…
Mmm, that’s better.
We started off with banana nut muffins, then tried Hummingbird Muffins (inspired by a Hummingbird cake I made a few months back), which led Dan to think adding fruity pancake mix to the batter was a good idea (ok, it totally was, BUT, it turned what was supposed to be a virtuous muffin that I could eat pre-workout into a naked cupcake that contained ALL THE SUGAR but lacked the frosting. No.), which then somehow diverted into corn muffins which we definitely haven’t even come close to mastering. Finally, this past weekend, with the help of my new mixer, Poppy, we’ve FINALLY, FINALLY arrived at ………
Packed with whole wheat flour, coconut sugar, rolled oats, fresh bananas and minimal amounts of healthy coconut oil these muffins are virtuous enough for an energizing on-the-go breakfast or a perfect pre-workout snack! We were thrilled with how these came out.
I guess practice does make perfect. Although, I do think the stand mixer was a big help here. We really let the ingredients mix and whip up so more air was incorporated into the batter. This lightened up the batter which yielded softer (without being gooey or underdone!) muffins that were far less dense and held their height!
The slight banana flavor is reminiscent of a sweet banana bread but the chewy texture of the oats, crunch of the toasted walnuts and nuttiness from the whole wheat flour make the muffins taste a bit more wholesome and breakfast appropriate. They’re definitely not your convenience store calorie bomb muffins, which we all know are just sad, naked cupcakes that have been labeled muffin.
We enjoy these guys for breakfast, snacks and pre-workout fuel! I hope you enjoy them as much as we do!
Dan’s Banana Nut Muffins
Makes 12 large muffins, or 24 mini muffins
- 1 1/2 cups whole wheat flour
- 1 cup rolled oats [not instant]
- 1/3 cup brown sugar
- 1/3 cup coconut sugar
- 1 tbsp baking powder
- tsp baking soda
- 1/2 tsp salt
- 1 cup chopped, toasted walnuts
- 1 egg
- 1 1/4c milk [ skim or almond ]
- 1 tbsp vanilla extract
- 1/2 tsp imitation butter extract
- 1/4 cup coconut oil
- 1 cup mashed bananas [ 2 large or 3 small bananas ]
Preheat your oven to 350 degrees. Spray a muffin tin with nonstick cooking spray and set aside. In a large bowl combine whole wheat flour, baking powder and baking soda and salt and whisk or sift to combine. Set bowl of dry ingredients aside. In the bowl of an electric mixer on medium to high speed mix the coconut oil with the sugars. Beat for 2-3 minutes until fully combined. Next, add in your egg and beat for another 1-2 minutes. Following that, add your extracts and mashed banana. After the wet ingredients are fully combined add your dry ingredients in two parts mixing on low after each pour. The batter should be quite thick, now you add your milk. Start with one cup, if it’s still fairly thick add the extra 1/4 cup. You want it to be slightly thicker than cake batter and pourable. Once added, fold your walnuts and rolled oats into the batter by hand, just enough to disperse them without over mixing.
Pour the batter into your prepared muffin tins. It’s about a 1/4 cup of batter for each muffin if making large. The batter should reach the VERY top of the muffin pan! Just at the point where if you added more it would overflow.
Bake the muffins for 15 minutes at 350. Let cool in the pan for 5 minutes then remove and transfer to a cooling rack to finish cooling. Muffins can be stored in the fridge for up to 8 days; wrap them snuggly in clear cling wrap!
They also freeze beautifully! Wrap muffins individually in clear cling wrap and secure in an air tight ziploc bag. They can thaw at room temperature or overnight in the fridge.