For sorority big-little week, my roommate Marlee and I decided to do a little baking. We wanted to get creative and give our littles some options so we resolved to make one batch of good old-fashioned banana chocolate chip muffins and one batch of a healthy version. We then compared them and came to the conclusion that while they’re both really tasty, they actually were completely different; each one unique in its flavor, texture, and moistness.
Muffin #1: The Old-Fashioned One
Photo by Hannah Morse
Prep Time: 5 minutes
Cook Time: 30-32 minutes
Total Time: About 35 minutes
Servings: 12-16 muffins
Ingredients:
1 ½ cups all purpose flour
¾ cup brown sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup mashed ripe bananas (about 2 large bananas)
1 large egg
½ cup unsalted butter, melted
¼ cup milk
¾ cup semisweet chocolate chips
Directions:
1. Preheat oven to 350°F.
2. Mix flour, brown sugar, baking powder and salt in a bowl.
Photo by Hannah Morse
3. Mix the mashed bananas, egg, melted butter and milk in another bowl.
4. Stir the wet ingredients into dry ingredients just until blended.
Photo by Hannah Morse
5. Stir in the chocolate chips and spoon batter into muffin tins.
6. Bake for around 30-32 minutes.
Photo by Hannah Morse
Muffin #2: Healthy Banana Chocolate Chip Muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: About 25 minutes
Servings: 12-16 muffins
Ingredients:
2 cups oat flour
2 cups mashed banana (try them roasted!)
1 ½ teaspoons vanilla extract
½ cup plain Greek yogurt
¼ cup coconut oil, melted
1 large egg
1 egg white
2 ½ teaspoons baking powder
¼ teaspoon baking soda
Dash of cinnamon, ginger, and salt
Directions:
1. Preheat oven to 350°F.
2. Put 4-5 bananas with their peels into oven for 20 minutes. Take out of oven, remove skins, and mash.
3. Mix the flour, coconut, baking soda, baking powder, and spices in a bowl.
Photo by Hannah Morse
4. In a separate bowl, beat the eggs.
5. Slowly add the melted coconut oil to the eggs. Then add to that the bananas, yogurt, and vanilla.
6. Stir the dry ingredients into the wet. Add the chocolate chips.
7. Spoon batter into muffin tins. 8. Bake at 375°F for 5 minutes, then lower the oven to 350°F and bake for 15 minutes.
Photo by Hannah Morse
At the end of the day, our littles were kind of obsessed with both and we heard there were no leftovers. The healthy muffins proved to be spongey and delightful, with a hint of coconut that made them really enjoyable. The old-fashioned muffins were really delicious and decadent, and we even frosted a few and topped with chocolate chips which made for a great pairing! Your muffin preference is definitely a personal thing, so it’s your turn to try both and see which one satisfies your craving.