Make Ahead
Super Moist Healthy Banana Muffins
Popular on Food52
8 Reviews
JMT
June 23, 2013
I've tweaked the recipe since I originally posted it. I found they got mushy after a few days, so my changes are 2 egg whites +1 whole egg, 1 tablespoon of coconut oil, and 1/2 cup of buttermilk (or coconut-almond milk which I use now instead of cow's milk). And I bake for 20 min. (adjust for individual ovens). I think they turn out much better, nicely browned on the outside and moist on the inside!
Janettey
June 23, 2013
These are really good .... my first successful gluten free muffin :) (ok, I added choc chips)
JMT
March 18, 2012
HMMM.....I didn't notice that the banana amount wasn't published!! I even tried to edit it and it still didn't publish! This calls for a website question....So here is the banana part:
1 cup mashed banana (3 to 4 small to medium bananas). Sorry about the confusion!
1 cup mashed banana (3 to 4 small to medium bananas). Sorry about the confusion!
navradical
March 17, 2012
Hi JMT, not to sound cheeky but are there no bananas in these banana muffins? Other than that they sound great!
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