After I had tried every single cupcake, I noticed I had overlooked the glorious looking treats under large glass cake displays at B&W. It was a Friday afternoon, and study days just began for finals. My friends and I chose B&W to hit the books for a marathon day of studying. After minutes of pacing, second guessing and letting more than a few people go in front of me, I chose the donut muffin. It was probably the best thing I had ever eaten in my life, no joke! Thats why these muffins just HAD to be my first post. Their cinnamon, butter, and sugary goodness completely rocked my world. After this treat, I was more than ready to crush my Derivatives textbook (at least until I got hungry again).
Yield: About 30 mini muffins or 12-16 regular sized muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
- 1 cup mashed banana or 2 medium sized bananas
- 1 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- pinch of salt (optional, to taste)
- 3 1/2 tablespoons of Truvia or any artificial sweetener (12 packets)
- 3/4 cup unsweetened applesauce
- 1/2 cup coconut oil
- 1/2 cup almond milk (or any other type of milk, the caloric content will be higher)
- 1/4 light brown sugar, packed
- 1 tablespoon vanilla extract
Cinnamon Sugar Topping:
- 1/3 cup sugar
- 1 tablespoon cinnamon
- Preheat oven to 425 degrees. Spray non-stick muffin pans with cooking spray (Trader Joe's now has Coconut Oil Cooking Spray!! Overload, I know but just sayin'). Theses would make great mini donut muffins too if you have a mini muffin tray on hand!
- Mash banana in a small bowl and set aside.
- In a large bowl, whisk together whole wheat flour, AP flour, baking powder, 1 teaspoon of cinnamon and nutmeg until fully incorporated; set aside.
- Melt coconut oil (about 1 minute in microwave) and combine with applesauce and Truvia in a medium bowl. Slightly warm almond milk (about 20 seconds in microwave) to be sure not to solidify the coconut oil. Add milk, brown sugar, vanilla, and mix to combine. Fold in the bananas with a baking spatula.
- Pour wet mixture over dry, stirring until just incorporated. You don't want to overmix, to avoid the muffins from being too tough and not moist. Batter should be thick, but add a splash of milk if it seems too thick. Use your kitchen intuition!
- Using an ice cream scoop or tablespoon if using mini muffin tins, fill each muffin cup. You should have even perfect amounts in each muffin cup.
- For sky high muffin tops bake muffins at 425 degrees for 5 minutes, then turn heat down to 375 degrees for 10 more minutes. This allows the heat to raise the muffins and then cook through at the lower temperature without burning. If you're fine with regular muffins, bake until toothpick comes out clean at 400 degrees. Baking time depends on your oven, the size of your muffin tins, and how moist your bananas are, so watch your muffins, not the clock!
- Allow muffins to cool in pan for 10 minutes and then transfer to a wire rack to cool completely.
- When cool enough to handle, mix 1 tablespoon of cinnamon and 1/3 cup of sugar in a small dish or bowl. Roll each muffin in cinnamon sugar mix until completely covered in sugary cinnamony goodness.
- Enjoy with a large cup of coffee or eat alone with abandon!
- Muffins can be stored in an airtight container for 5 days and can be frozen for 3 weeks for an "on the go" breakfast. Pop one of these babies in the microwave on defrost and you'll have a healthy delicious treat to jump start your day! They also get better on the 2nd or 3rd day as all the flavors meld together and intensify.