After recently going a little over-board on dehydrating bananas, I decided to use some up with a little recipe ingenuity… the result was so delicious, I’ve decided this Double Banana Muffins recipe is a total keeper!
Hope you enjoy bringing some double banana goodness to your baking with this very simple, moist and flavorful muffin recipe.
Rural Mom’s Wicked-Good Double Banana Muffins
1/2 cup coconut palm sugar (or cane sugar)
1/2 teaspoons cinnamon
1 1/3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 bananas, mashed
1/2 cup dehydrated banana chips
1/2 cup milk
1 large egg
2 tablespoons butter, melted
2 tablespoons olive oil
Preheat oven to 375 degrees Fahrenheit.
In a large mixing bowl, mix flour, sugar, baking powder, cinnamon, and salt.
In a small mixing bowl, mix mashed banana, egg, milk, melted butter and oil.
Add the wet ingredients to the dry ingredients, stir gently until fully combined. Add banana chips, gently mix in until fully incorporated.
Spoon mixture into pre-greased muffin pan (or use a muffin pan with paper muffin cups, if preferred,) filling each muffin section about 2/3rds (two-thirds) full. Sprinkle a little coconut palm sugar (or cane sugar) on top of each muffin.
Bake for 15-18 minutes, or until a toothpick comes out clean.
Kitchen Notes: The dehydrated banana chips will rehydrate during baking and infuse a mega-dose of banana flavor into the muffins.
If you prefer to have nuts in your banana muffins, mix in a 1/4 cup of walnuts (or pecans, etc.) when you mix in the banana chips.
Ingredients
- 1/2 cup coconut palm sugar (or cane sugar)
- 1/2 teaspoons cinnamon
- 1 1/3 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 bananas, mashed
- 1/2 cup dehydrated banana chips
- 1/2 cup milk
- 1 large egg
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large mixing bowl, mix flour, sugar, baking powder, cinnamon, and salt.
- In a small mixing bowl, mix mashed banana, egg, milk, melted butter and oil.
- Add the wet ingredients to the dry ingredients, stir gently until fully combined. Add banana chips, gently mix in until fully incorporated.
- Spoon mixture into pre-greased muffin pan (or use a muffin pan with paper muffin cups, if preferred,) filling each muffin section about 2/3rds (two-thirds) full. Sprinkle a little coconut palm sugar (or cane sugar) on top of each muffin.
- Bake for 15-18 minutes, or until a toothpick comes out clean.
- Kitchen Notes: The dehydrated banana chips will rehydrate during baking and infuse a mega-dose of banana flavor into the muffins.
- If you prefer to have nuts in your banana muffins, mix in a 1/4 cup of walnuts (or pecans, etc.) when you mix in the banana chips.
Those look AMAZING! I love a good banana muffin recipe and the dehydrated banana chips sound like a great ingredient.
I bet these are as yummy as they look and healthier too with the use of Olive oil.
YUM!
I don’t have banana chips should I add more banana????
You could add more banana but the recipe will not turn out the same. As banana chips are dehydrated, they won’t add extra moisture to the recipe, but will add intense flavor.