Ultra Moist Banana Muffins

Ingredients

175 g (1 1/2 cups) unbleached all-purpose flour

5 ml (1 tsp) baking powder

5 ml (1 tsp) baking soda

75 g (1/2 cup) Patience Fruit & Co Zesty Sunshine Artisan Blend

3 very ripe bananas, mashed with a fork

125 ml (1/2 cup) plain Greek yogurt

15 ml (1 tbsp) lemon juice

115 g (1/2 cup) unsalted butter, softened

225 g (1 cup) sugar

1 egg

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Preparation time 15 minutes
Cooking time 25 minutes Portions 12 portions

Biting into an ultra-soft muffin with large chunks of nuts and dried fruits? What a delight! The lemony flavour of the Zesty Sunshine artisanal blend will most definitely wake up your taste buds! Don’t hesitate to use old bananas. The browner they are, the more delicious they taste when used to cook these muffins. They’ll be naturally sweeter! 

These muffins freeze well, and can easily be defrosted in the microwave. You can even cook the batter in a standard bread pan for 50-55 minutes to make a banana bread! 

Ingredients

175 g (1 1/2 cups) unbleached all-purpose flour

5 ml (1 tsp) baking powder

5 ml (1 tsp) baking soda

75 g (1/2 cup) Patience Fruit & Co Zesty Sunshine Artisan Blend

3 very ripe bananas, mashed with a fork

125 ml (1/2 cup) plain Greek yogurt

15 ml (1 tbsp) lemon juice

115 g (1/2 cup) unsalted butter, softened

225 g (1 cup) sugar

1 egg

Print

Steps

  1. Set a rack in the centre of the oven. Preheat the oven to 180°C (350°F). Grease 12 muffin cups or line them with paper cups.

  2. In a bowl, combine the flour, baking powder, baking soda, and Zesty Sunshine Artisanal Blend (use a knife to chop up the Zesty Sunshine Artisanal Blend prior to adding it to the mix, if you prefer incorporating smaller pieces.) Set aside.

  3. In a second bowl, combine the bananas, yogurt, and lemon juice. Set aside.

  4. In a third bowl, cream the butter and sugar together until the mixture is smooth. Incorporate the egg. Using a spatula, gradually fold in the dry ingredients, alternating with the banana mixture.

  5. Divide the mixture between the muffin cups.

  6. Bake for 25 to 30 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Let cool.

Recommendations

The blacker the skin of the bananas you use, the better they are to make muffins. Very ripe bananas are naturally sweeter.

These muffins freeze very well. Simply defrost them in the microwave. You can also bake the mixture in a standard loaf pan for 50 to 55 minutes to make a banana bread.

Thanks to our collaborator

Science & Fourchette

Annie Ferland is founder and editor of the magazine Science & Fourchette and a nutritionist. Epicurean and a lover of photography, she shares her creations and tips about nutrition on her blog, Science & Fourchette. Her motto: simplify science to put on your plate.

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