These muffins have quickly become a family favorite. They are soft, moist, slightly sweet, and perfect for my busy kids. Probably the best thing about this muffin recipe is that it’s all done in one bowl. Pretty much every muffin recipe will have you separate the wet and dry ingredients, because that’s how the chefs do it. Well, this girl does her own dishes and I like to wash as few as possible. So that means, figuring out a way to do one-bowl muffin batter.
I mix all the wet ingredients on the bottom and start layering the dry ingredients on top. The trick is to start with the flour and add the leaveners (baking powder and baking soda) on top and mix those together before they are fully mixed with the wet ingredients.
The inspiration for these muffins come from my favorite sweet potato muffin recipe that is in a cookbook called It’s All Good. That recipe was the whole reason I bought Chinese Five Spice powder. Well, when you have the spice, you might as well find another reason to use it. These banana muffins are a great variation.
These will last for about 2 days in a container at room temperature, or 5-7 days in a covered container in the fridge. I leave mine out at room temp for a day and then straight into the refrigerator. I would never want these to go bad. They’re too good.
- 3 medium ripe bananas
- 1/2 cup canola oil
- 1/2 cup reduced fat milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 2 cups unbleached AP flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 Tablespoon Chinese 5 spice powder
- Preheat oven to 400°F
- Smash banana in a large mixing bowl and add oil, milk, maple syrup, and vanilla
- Stir until combined
- On top of the banana mixture, add the flour – do not stir
- On top of the flour, add baking soda, baking powder, salt and Chinese 5 spice powder and do a light stir to mix the flour in with the dry ingredients
- Stir with the banana mixture just to combine
- Line a 12 cup cupcake baking pan with paper liners
- Fill each cup almost full
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean