Recipe Notes
-
Use bananas that are very ripe or overripe–they should be soft and spotty brown.
- This recipe makes 10 large muffins (in a standard muffin pan). However, you can evenly divide the batter to make 12 slightly smaller muffins if you prefer—just start checking for doneness a bit earlier.
Ingredients
- 1 ¾ cups (219g) reclamation gluten-free pastry flour blend
- 2 tsp (10g) baking powder
- ½ tsp (2.9g) baking soda
-
½ tsp (3.1g) table salt
- 1 ½ cups (360g) mashed very ripe banana
- ½ cup (100g) granulated sugar
- ¼ cup (55g) light brown sugar
- 2 tbsp (28g) unsalted butter, melted and cooled
- ¼ cup (54g) vegetable oil
- 1 large (50g) egg
- 1 large (16g) egg yolk
-
1 tsp (5g) vanilla extract
- 1 cup (170g) mini chocolate chips (or any mix-in of choice)
- turbinado or coarse sugar for topping
Directions
Step 1
Pre-heat oven to 425°, with the oven rack in the middle position. Line a standard muffin pan with 10 paper baking cups.
Step 2
In a medium bowl, whisk together the pastry flour blend, baking powder, baking soda, and salt.
In a separate bowl, whisk together the mashed banana, granulated sugar, brown sugar, melted butter, oil, egg, egg yolk, and vanilla.
Step 3
Pour the wet ingredients into the dry ingredients, and gently whisk until just combined and smooth, with no pockets of flour remaining.
Let the batter rest on the counter for 10 minutes, to allow the pastry flour to hydrate.
Step 4
Fold in the mini chocolate chips or desired mix-ins, then evenly divide the batter between the baking papers, filling them all the way to the top.
Sprinkle ¼ tsp of turbinado or coarse sugar over each muffin, then bake for 17 - 20 minutes, or until the internal temperature is at least 195°.
Allow the muffins to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely before serving.
Store in an airtight container. These muffins are even better the next day—the texture and banana flavor will continue to develop as they rest.
