When Rich and I were first married, he ate a fairly low-fat, high carb diet (as most of us did back then). I used to make these banana muffins and he would take the whole batch to work – eating them in the first two days for snacks. Not the case any more, with the whole no-grain diet, but I’ve got his three kids to bake for and let me tell you, these banana muffins were a hit.
I made them during the corona lockdown and I figured, why not make a double batch (increasingly I do this every time, as I love have so many options my freezer)? I baked some as minis (they bake in ten minutes at the same temp) and the rest as regular. While still warm, Tessa and Leo each had TWO big muffins and Rose finished a whole big one on her own. The next day, while trying frantically to download apps in which I never seem to have the right QRI/password/etc for my kids’ school work, I directed my son to a Tupperware full of mini muffins on the counter (never have my kids been so hungry). I watched him eat 8 mini muffins. In one sitting. Without blinking.
You might think, why make that many muffins? That’s where the freezer comes in! Freeze in bags of four (or 8-10 for minis) and pull a bag out as soon the first is eaten. We had fresh muffins for two weeks. Made entirely of whole wheat flour (with a fiber and nutrient boost from the ground flax), fairly low sugar, and fruit filled, these are a beautifully healthy and fun to eat snack (for the parents and the kids). Add mini chocolate chips to make them a surefire hit, but if that’s not your thing the walnuts and pecans would work great.
Big Batch Banana Muffins
3 1/2 c. white whole wheat flour
1/2 c. ground flax seed
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
2 large eggs
1 c. packed light brown sugar
5-6 overripe bananas, peeled and mashed
2/3 c. mild oil
2 tsp. vanilla
1 c. mini chocolate chips, toasted chopped walnuts/pecans
1. Preheat oven to 375 degrees. In a large bowl, whisk flour, flax, baking powder, baking soda, salt, cinnamon and nutmeg.
3. In a smaller bowl, whisk eggs, brown sugar, bananas, oil and vanilla until combined.
4. Add wet ingredients to dry ingredients and fold until barely combined. Add chocolate chips/nuts and fold to combine.
5. Spray a 12 c. muffin pan with nonstick spray or line with liners (I use liners for big muffins but not for minis). Fill each cup 2/3 of the way full.
6. Bake for 18 minutes or until lightly browned and set when you touch the the top (10 minutes for mini muffins).
7. Cool about 5 minutes in the pan and then remove muffins to wire rack to cool completely. Muffins will keep in an airtight container at room temperature for several days. Muffins freeze very well in an airtight bag for several months.