When life gives you leftover bananas, you make banana bread.
Except — if you don’t have enough bananas, you can make muffins.
I have an “all-purpose” banana muffin recipe that I tinker with every time I make it. Applesauce is always part of the base but I change the seasonings and sometimes the type of sugar.
Because it’s cranberry-orange season, this most recent version includes both those ingredients. But, you know — you can skip the dried cranberries and substitute raisins or chopped nuts or chopped fresh fruit, and so on. And you can switch to cinnamon or nutmeg or lemon peel instead of the orange peel.
Such a versatile recipe! And freezable too.
BANANA APPLESAUCE MUFFINS
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons grated orange peel
6 tablespoons coconut oil, melted
6 tablespoons sugar
1 large egg
2 bananas, mashed
1/2 cup applesauce
1 teaspoon vanilla extract
1/2 cup dried cranberries (or raisins, chopped nuts, diced apple, etc.)
Preheat the oven to 400 degrees. Lightly grease 10 muffin cups (or use cupcake papers). Mix the flour, baking soda, baking powder, salt and orange peel together in a bowl. In the bowl of an electric mixer (or use a hand mixer) beat the coconut oil and sugar together on medium speed for about 2 minutes or until well combined. Add the egg and beat it in until thoroughly combined. Add the mashed bananas, applesauce and vanilla extract and beat for another minute or until the ingredients are well blended. Fold in the solid ingredients. Spoon equal amounts of the batter into the prepared muffin cups. Bake for 18-20 minutes, or until a cake tester inserted into center of muffin comes out clean.
Makes 10