These One Bowl Banana Muffins are perfect for breakfast, snack, or dessert if that’s what you really like! This is the very first recipe I came up with all by myself! It took many test runs, but in the end, I was happy with this version. I wanted this recipe to be just as easy as it is tasty, so lets get into it!
For this recipe, you will need a bowl, a spatula, measuring cups, and, of course, muffin tins. While trial running this recipe, I had a few things to check off.
1. How much time do I want this to take – as little as possible!
2. Clean up can be, by far, the most labor-intensive part of a recipe – I don’t want that to be the case (no more than one bowl)
3. Texture is key for banana bread/muffins – I want mine to be just right
4. Is this recipe going to meet my lifestyle choices? – On my mission to take care of myself, these muffins fit my lifestyle, and I hope they’ll fit yours!!
Putting It Together:
My favorite part of this recipe is just how easy it is to throw together! One bowl, that’s all you need! No refrigeration time, no special techniques – just throw it all into one bowl and mix well. In my opinion, this is as close to a premade mix as you get, without it coming from a plastic bag. Another thing I love about this recipe is that you can make regular muffins, mini muffins (perfect for tea parties), or a loaf (banana bread). For mini muffins, cook for 10 minutes- for a loaf, cook for 30-40 minutes, until a toothpick comes out almost clean (you should see some crumbs on it, this tells you your loaf will be nice and moist)
Substitutions:
As far as substitutes, although I haven’t tried myself, I’m fairly positive you could use chia or flax eggs if you wanted. Don’t eat almond flour? Try coconut flour, using half the amount because it’s more absorbent (possibly needs more liquid). Eggs act as a binder, holding everything together. Definetly use them or a substitute! Don’t skip!!
However, I would not recommend using all cassava flour. Why? Because it makes the muffins (or loaf) dense, as it’s a finer “flour,” the same goes for tapioca and arrowroot. I’ve found that using more than one kind of flour creates a better texture!! Essential to this recipe!! The key is to do 3/4 of a lighter flour (almond, coconut, tiger nut) and about 1/4 of a more starchy/ refined flour (cassava, arrowroot, tapioca)
It’s OK to change a recipe to fit your personal needs; in fact, I highly encourage it! How do you think recipes come about in the first place, or why are there hundreds of different recipes for the same food item? It’s due to personal preference or personal need!
How to Store One Bowl Banana Muffins:
1. Room Temperature
Store cooled muffins in an airtight container at room temperature. They stay fresh for 1–2 days, keeping their softness and flavor.
2. Refrigerator
To extend their lifespan, refrigerate in an airtight container; they’ll stay good for up to 5 days. Take them out about 30 minutes before eating to let them warm back up.
3. Freezing
These muffins freeze beautifully:
- Cool completely.
- Wrap individually or nestle in a freezer bag in a single layer.
- Freeze for up to 3 months. Thaw at room temp or reheat in a 325 °F oven for about 15 minutes (or microwave for ~30 seconds on low power)
Does It Meet My Standards?
Remember that list of standards we set? Lets review:
1. How much time do I want this to take – as little as possible!
From start to finish this recipe takes about 25 minutes! Considering the muffins are in the oven for 15 of those minutes (plenty of time to clean up) It really only takes at most 10 minutes to put together!
2. Clean up can be, by far, the most labor-intensive part of a recipe – I don’t want that to be the case (no more than one bowl)
One bowl, one spatula, and a few measuring cups. Thats it! My favorite way to get clean up done is while the muffins are in the oven. Trust me 15 minutes is plenty of time to wash all the dishes you used!!
3. Texture is key for banana bread/muffins – I want mine to be just right
The key components to this recipe are the binder (eggs or egg substitute) and the flour mixture- 3/4 lighter flour 1/4 refined flour. These ratios are essential to get an amazing texture!
4. Is this recipe going to meet my lifestyle choices? – On my mission to take care of myself, these muffins fit my lifestyle, and I hope they’ll fit yours!!
As someone who started AIP and now follows paleo (less strict) this recipe is so amazing for when i want a warm yummy breakfast, snack, or dessert (midnight snack). It also makes for a great freezer item so make a big batch if you want.
Not only will this recipe keep you coming back for more, but your friends and family, even if they don’t necessarily follow dietary restrictions (mine loves it). I hope this recipe has inspired you to forge your own version or share your needs with your family with these yummy One Bowl Banana Muffins. Have a wonderful day!
More Recipes For You:
Blueberry Banana Bowl
Deviled Eggs
Bacon-Wrapped Shrimp Asparagus
One Bowl Banana Muffins
12
servings10
minutes15
minutesIngredients
3 3 Ripe bananas
2 2 Eggs
1/2 Cup 1/2 Coconut sugar
1 3/4 Cup 1 3/4 Almond flour
1/4 Cup 1/4 Casava flour
1/2 Cup 1/2 Chocolate chips of choice (Hu)
1 tsp 1 baking soda
3-5 tsp 3-5 Cinnamon
1/2 tsp 1/2 Salt
1/4 Cup 1/4 Olive Oil
Directions
- Preheat oven to 350°F.
- In a large bowl, smash the bananas well. Then add the eggs and mix well.
- On top of the wet ingredients add, both flours, coconut sugar, cinnamon, baking soda, and salt. Mix until combined.
- Add the olive oil and chocolate chips of choice and gently fold until combined.
- Grease a muffin tin. Evenly distribute the batter, and bake for 15 mins. Make sure to let the muffins cool for 5 minutes before serving.
Notes
- Why these ingredients:
For the base, almond flour provides a nutty undertone and a moist crumb, adding richness to every bite. Cassava flour, contributes to the muffins' light and fluffy texture while offering a gluten-free alternative. The combination of these two flours gives these muffins the support and moistness needed to make a great muffin.
The star ingredient, bananas, lends a naturally sweet and tropical essence to the muffins. With their creamy texture and distinct flavor, they not only add sweetness but also contribute to the moistness of the muffins.
Eggs, the binding agent, bring structure and help create a tender, airy texture. Coconut sugar, a healthier alternative to refined white sugar, imparts a subtle caramel-like sweetness that perfectly complements the ripe bananas. It adds depth to the flavor without overpowering the natural taste of the other ingredients. Unfortunately I haven't tried this recipe with egg replacements, as I added eggs back into my diet as soon as I could.
Baking powder is incorporated to ensure a rising and a fluffy texture. Its leavening properties create a light and airy crumb, making each muffin a delightful treat. For a touch of warmth and aromatic charm, vanilla extract is added to the batter. It enhances the overall flavor profile and provides a comforting, inviting scent.
A pinch of salt balances and enhances the flavors, ensuring that each ingredient shines through harmoniously. Additionally, a sprinkle of cinnamon adds a delightful hint of spiciness, elevating the taste and complementing the sweetness of the bananas. - How to store: in an air tight bag or container for 4 days on countertop, 7 days in the fridge
- Overall:
When combined and baked to golden perfection, these all-natural banana muffins offer a delightful balance of flavors. They are moist, tender, and bursting with the natural sweetness of ripe bananas, subtly accented by the warm undertones of almond flour, coconut sugar, and cinnamon. Whether enjoyed as a quick breakfast, a satisfying snack, or a wholesome dessert, these muffins provide a guilt-free treat for anyone seeking a delectable and nourishing indulgence.
Like this recipe?
Follow https://www.pinterest.com/savorysisterskitchen/ on Pinterest
