Notes
From Experience: Wins, Fails, and What Stuck
Always weigh WEATZERO® flour for best results skip the measuring cup.
Use Overripe Bananas - the browner and spottier the bananas, the better. Overripe bananas are sweeter and more flavorful, contributing to moist and delicious muffins.
Don’t overmix after adding the flour - this keeps your muffins light and fluffy, not dense or gummy.
Rest the batter for 10 minutes before adding blueberries - this lets the flour hydrate fully.
Let the baked muffins rest 5 minutes after baking in the muffin in before transferring them to a cooling rack, so the crumb can settle—this simple step
Ingredients
Wet Ingredients
- 3 large (~330g) Ripened Bananas - mashed with a fork
- ½ cup (100g) Caster Sugar
- 2 Large Egg - Room Temperature
- ¼ cup (60 mL) Vegetable oil
- ¼ cup (60g) Milk - Whole or Plant based
- 1 tsp Vanilla Extract
Dry Ingredients
- 180 grams WEATZERO® Millet Based All-Purpose Flour - Weigh using a scale
- ½ tsp Baking Soda
- 2 tsp Baking Powder
- ½ tsp Fine Salt
- 1 tsp Cinnamon Ground
- ¼ tsp Nutmeg Powder -or freshly grated if you have it
Optional Add-Ins
- ½ cup Chocolate Chips or - Dark, Milk, or a mix
- ½ cup Walnuts or pecans
Choc Banana Muffin Equipment
Method
Preheat
- Preheat your oven to 180°C (355°F), or 160°C (320°F) if using a fan-forced oven. Position the rack in the centre and line a 12-cup muffin tin with paper liners.
Dry Mix
- In a large bowl, whisk together WEATZERO® flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
Wet Mix
- In a separate bowl, mash bananas until smooth. Add sugar, eggs, oil, milk, and vanilla. Whisk well.
Combine Ingredients
- Add the wet mixture to the dry bowl. Gently fold until just combined,do not overmix.
Hold
- Hold the batter for 10 mins to allow the flour to hydrate.
Add Choc Chip
- Fold in any optional choc chips/nuts (or other optional nuts).
Fill and Bake
- Scoop the mixture evenly into the muffin cups, filling each about 3/4 full. Bake for 26–28 minutes, or until the tops are golden and a skewer inserted into the centre comes out clean.
Cool
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Cool completely before storing for best texture.
Storage
- Once completely cool, store muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days, just bring to room temp or warm gently before eating for best texture.
Freezing
- Muffins freeze brilliantly! Place cooled muffins in a freezer-safe bag or container, separating layers with baking paper. Freeze for up to 2 months.To enjoy: Thaw at room temperature, or zap in the microwave for 20–30 seconds for that “just-baked” feel.