I love banana muffins. They make me feel (slightly) less guilty for eating cake for breakfast. Usually when I bake muffins, I end up freezing most of them or giving them away since Chris and I will eat one or two (or four) muffins each before getting sick of them. So the idea of baking only two muffins is groundbreaking really.
These muffins are giant and are more like mini cakes. They are hearty and make for a nice breakfast. I like that they have a hint of sweetness to them and are super, super moist. I experimented with the second batch and made them vegan!
I came up with two different kinds - one with almonds and the other with coconut and strawberry jam. To the almond one, I added in Greek yogurt to give it an extra richness. For the vegan version, I used coconut oil in lieu of butter and yogurt and swapped in coconut flakes and a bit of jam. The jam made the muffins a tad sweeter and also a bit sticky!
Both versions came out great and took no time to make. I baked them fresh in the morning while getting ready for work. (I'm a bit crazy like that). Feel free to experiment and add your own mix-ins :)
Banana Muffins for Two
Makes two muffins
Recipe adapted from Minimalist Baker
- 1 ripe banana
- 3 tablespoons dark brown sugar, packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon vanilla
- 2 tablespoons unsalted butter, melted*
- 1/2 cup whole wheat flour
- 1/4 cup nonfat plain Greek yogurt*
- 3 tablespoons chopped almonds*
*Preheat oven to 375 degrees F. Grease two ramekins with butter or baking spray/margarine and set aside.
*Mash banana with a fork in a medium bowl. Mix in dark brown sugar, baking soda, and salt until combined. Stir in vanilla and melted butter until combined.
*Alternate flour with Greek yogurt until combined. Stir in half of the chopped almonds. Do not over mix!
*Divide the batter evenly into the greased ramekins. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
*For the vegan banana muffin, substitute butter and yogurt with 2 tablespoons of melted coconut oil and mix in 1/4 cup unsweetened coconut flakes instead of adding almonds. After filling the ramekins with the batter, drop a teaspoon of strawberry jam on top of each muffin and swirl it in with a toothpick.