I have never been so thrilled or excited to see and taste these muffins. I am not a big lover of banana bread because normally, in my opinion – and its all about me, they are way overpowered with bananas. But these have a hint of banana and also have coconut, applesauce, and molasses for depth of flavor. The coconut makes it sweet and provides an interesting texture, but again, not so much to make it all about one flavor. These simply are scrumptious!
Banana Bread Muffins
Yields 24 muffins
2 cups all purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup quick-1 minute oatmeal
1/2 cup pecans or walnuts
2 to 2.5 medium bananas
1 brown egg, lightly beaten, preferably from a local farm
1 tsp pure vanilla extract
3/4 cup granulated cane sugar, preferably organic
1/2 cup butter
1/2 cup applesauce
1/3 cup shredded coconut
1/8 cup molasses
Preheat oven to 350 degrees and line muffin pan with paper liners.
Mash bananas in small bowl, stirring in vanilla, then set aside. In a food processor chop pecans and set aside. Next, chop oats in processor and then combine, in a large bowl, with flour, baking soda, and salt.
Melt butter in a separate bowl and then stir in sugar until it has completely dissolved.
Next, mix in the applesauce, molasses, beaten egg, and coconut; stirring well.
Make a well in the bottom of the dry mixture and stir in butter mixture until almost combined but not completely.
Then mix in the banana mixture and pecans, being careful to not over stir. Fill muffin cups with 1 1/2 to 2 tbsps of batter.
Bake at 350 degrees for 15-18 minutes, turning pan halfway through.