Ingredients
- 1 medium ripe banana (mashed, about 1/2 cup)
- 1/2 cup unsweetened applesauce (or 1/2 cup finely grated apple)
- 1 egg
- 1/4 cup maple syrup
- 1/4 cup butter (melted and cooled)
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 teaspoons turbinado sugar plus 1 tablespoon cinnamon (for the tops)
Instructions
- Heat the oven to 375 degrees F. Grease a 24-cup mini muffin tin well, including the flat top of the pan.
- Whisk together the banana, applesauce, egg, maple syrup, melted butter, and vanilla.
- Stir in the cinnamon, baking soda, baking powder, and salt.
- Add the flour and stir just until no dry streaks remain, being careful not to overmix.
- Fill each cup nearly to the rim. Sprinkle with the turbinado sugar and cinnamon, pressing lightly so it sticks.
- Bake for 11 to 13 minutes, checking at 11. The tops should spring back when pressed.
- Cool for 5 minutes in the tin, then twist each one out.
Notes
- Use a very ripe, spotty banana for the best natural sweetness and flavor.
- Do not overmix once the flour goes in, or the muffins can turn dense and tough.
- For regular-size muffins, fill a 12-cup tin and bake 16 to 18 minutes.
- Store airtight at room temperature for up to 3 days, or freeze for up to 3 months.
- Add a handful of mini chocolate chips, blueberries, or chopped walnuts if you like.
Nutrition
Serving: 1gCalories: 57kcalCarbohydrates: 9gProtein: 1gFat: 2g