A new muffin recipe: Bakery Style Banana Bread Muffins

These were a perfect Saturday morning breakfast.

I was recently searching for an applesauce muffin recipe I’d posted a while back when I realized that I never posted the new banana bread muffins I tried in January. It had been an early Saturday morning when I was craving warm muffins straight from the oven. I decided to do a search to see if I could find a new gluten and dairy-free muffin recipe to try.

In my search, I stumbled across a new blog, The First Year Blog, and their Bakery Style Banana Bread Muffin recipe. I had all of the ingredients including the right number of frozen bananas, I didn’t need to do a ton of ingredient conversions to make it fit our needs, and I decided to make them and not mention the name of them. I wondered if they really would taste any different than other banana chocolate chip muffin recipes I’ve tried before.

Sure enough, the first person to taste them mentioned right away that these muffins tasted just like banana bread, which we actually make quite often. I was surprised that it was that evident, that quickly! I didn’t need to say anything. The muffins were definitely different and I do believe it was the tip about letting the batter rest before scooping it into the muffin tins. When you visit The First Year blog to see this recipe, you will notice that she provides lots of other great tips for freezing the muffins, for making them gluten-free, and for creating a high-domed muffin. Be sure to check it out and be sure to peruse the site for other recipes while you’re there!

Now that I’ve remembered this recipe, I’ll have to make it again soon! It was definitely one of my top favorite banana chocolate chip muffin recipes to date!

These were delicious! Thanks to The First Year blog for sharing!

Ingredients

•  3 large ripe bananas, 1 cup mashed
•  1/3 cup vegetable oil
•  1/2 cup sugar
•  1 egg
•  
1 tsp vanilla
•  1 & 1/2 cups all-purpose flour
•  
1 tsp baking soda
•  1/2 tsp cinnamon
•  1/2 tsp salt
•  optional: 1/2 cup mini chocolate chips

Instructions

1. Mash the bananas in a blender, mixing bowl or with a potato masher.
2. In a mixing bowl combine the mashed bananas, vegetable oil, sugar, egg and vanilla extract. Stir to combine with a spatula.
3. Add in the flour, baking soda, cinnamon, and salt, stir together with a spatula.
4. If adding chocolate chips, mix them in now.
5. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
6. Line a muffin pan with muffin liners. Fill the liners to the top with batter.
7. Bake for 7 minutes at 425ºF, then keeping the muffins in the oven turn the temperature down to 375ºF and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.

They definitely lived up to their name!

Tags: after school snack, banana bread, banana bread muffins, banana chocolate chip muffins, bananas, breakfast, chocolate chips, dairy free, gluten free, muffins