So, little-by-little, I’m working my way through bits and pieces in my Covid pantry. Before the pandemic started, I actually had gone through the pantry and had a pretty good idea of what we had in there and was on a mission to work my way through especially the odd bits of flour, nuts and seeds that I seem to have collected for various recipe development projects.
This past weekend, I made it my business to empty one of my oat flour bags with just over a cup left in it and some of the applesauce I had hanging around (why? I bake with it sometimes but seem to have a LOT of it – gotta think of some different ways to use it up!) and my eyes fell on the four VERY ripe bananas sitting on the countertop and, while I don’t need any baked goods in the house right now, I do know some neighbours and friends who could use them!
I’ve been playing with this recipe for a while now, making various iterations of it with different flours and different amounts of sweetener and think this one is a pretty good version. It uses oat flour which I’ve had lots of success with in baked goods (even in gougères if you can believe it!) and just two tablespoons of honey as a sweetener. Applesauce and VERY ripe bananas replace other sugars and I personally don’t think it’s missed, especially as there are chocolate chips in there.
These are a bit denser than your regular fluffy “cake-like” banana muffins but I think they work! Great for breakfast or snacks and – BEST PART – they use things you probably already have on hand. If you don’t have oat flour, any flour will work here!
- 1 1/2 cups (195 g) oat flour (see Note)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup (113 g/ 8 tablespoons) salted butter, melted
- 2 large eggs, room temperature
- 1/3 cup (80 mL) applesauce
- 2 tablespoons honey
- 4 medium bananas (approx. 500g), mashed
- 1 cup (200g) chocolate chips
- Preheat oven to 350 ̊F. Line two 12 cup muffin tins with cupcake liners.
- Whisk the dry ingredients in a small bowl and set aside.
- Gently whisk the butter, eggs, applesauce and maple syrup in a medium bowl.
- Add the dry ingredients and stir to just combine with a wooden spoon.
- Add the mashed bananas and mix well with a wooden spoon.
- Add the chocolate chips and mix until evenly distributed through the batter.
- Use a 1/4 cup measure or a 4-tablespoon cookie scoop to divide the mixture between 20 muffin tins.
- Bake for 25 minutes or until a skewer inserted in the middle of a muffin comes out clean.
- Place muffin tin on a wire rack to cool them remove the muffins and allow to come to room temperature before storing in an airtight container.
If you don't have oat flour, you can use any flour in these. Just make sure it's 1.5 cups of flour (don't go by the weight here as different flours weigh differently, especially the gluten-free flours)
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