These muffins are so moist the tops have markings from when I stacked them in my cake holder! The secret: bananas and finely diced green apple. This one bowl recipe is a favorite since, well, I only use one bowl, one spoon and a muffin pan. I’m all about easy clean up. The trick is to mix dry ingredients first, push the dry mix to the sides of the bowl, thus creating a hole in the center and then add the wet ingredients to the center.
I wait until my bananas are brown, which grosses out my children and signals banana sweetness awaits me! This recipe is super fast and to create an even moister muffin, use coconut oil instead of vegetable oil.
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange juice
- 5 tablespoons applesauce
- 3/4 cup honey (a light honey is best, such as orange blossom, but dark honey adds depth)
- 1/2 cup vegetable oil (substitute coconut oil for a super moist muffin)
- 2 ripe bananas-mashed
- 1 finely chopped and peeled crisp green apple
- 4 tablespoons pomegranate flavored Craisins, currents or dried cherries
- Preheat oven to 350 degrees.
- Line muffin pan with cupcake cups. You can also lightly grease pan with a spray oil.
- Mix flour, baking powder, baking soda and salt in large bowl.
- Create a well in the middle of the dry mixture.
- Poor into the well the oil, honey, applesauce and orange juice and mix thoroughly.
- Add in apple, mashed banana and Craisins.
- Fill cupcake cups or greased muffins 2/3 full with batter.
- Bake 15-18 minutes or until inserted toothpick comes out clean without batter sticking to it.
Happy #SavvyBaking (food allergy savvy that is)!
Nutrimom
I agree & do the same thing- wait until they are horribly brown but perfect!
Caroline
Tracy, I used my 3 tablespoon scoop. Just saying.