I call my son Nathan “The Muffin Man.” And yes, I sing the song to him quite frequently too. That sweet child could eat muffins all day long, every day, if I would let him. It doesn’t even really matter what kind of muffins, either. If it is a muffin, he will eat it, and most likely love it. I have tried a ton of different muffin recipes over the years–I even bought a book called 500 Best Muffin Recipes (affiliate link), which has some good ones in it! But there are a few tried and true recipes that we always come back to because they are our favorites. Nathan’s MOST FAVORITE muffin recipe is for banana muffins.
I have the most awesome banana muffin recipe on the planet. It came from my grandmother, and yields the moistest, most perfect and flavorful banana muffins you’ve ever tasted. My mouth is watering for some just thinking about them. Before we changed our diet to a more healthy, real-food diet, I always made the recipe as written, the way my grandmother did. Since we’ve started avoiding refined sugars and most dairy, I HAD to figure out a way to change it up so that we could still eat these delectable muffins. So I altered it a bit, and voila! A new but very similar, and equally delicious muffin was born.
Now, my new recipe does still use butter, as that is the only form of dairy that we are allowed. If you wanted to make these completely dairy-free, I do think you could easily substitute coconut oil and maybe even replace part of it with some applesauce (to cut down on the cost, more than anything), but I haven’t tried it yet because, well . . . I like butter 😉 I do make my own “buttermilk” from almond milk and lemon juice that I use in place of the sour cream.
I haven’t tried to make this recipe gluten free, because wheat is not really an issue for our family. I use unbleached white flour in these. I realize that is not as healthy as a wheat-free, or even a whole-wheat muffin might be, but for the sake of taste and texture, and to keep the recipe as close to the original as possible, I decided it was good enough for me. (I still make white flour biscuits too, because NOTHING can beat a white flour biscuit.)
I am going to share both the original recipe and my revised one, so that there are options for everyone! This is the original:
OK, so now I need to explain a couple more things about my revision. First of all, I am lazy, so I never want to fool with the topping. It just takes so much longer, so I leave it off altogether. I actually add the cinnamon right into the batter (and last time used YL Cinnamon Bark Essential Oil-yum!), and I don’t fool with the extra sugar. I also don’t do nuts. I typically do a combination of sweeteners, but you could probably do all of one kind, if that’s your desire. I would recommend using a little more if you are going to do only coconut sugar, as it doesn’t seem to make things quite as sweet as using other sweeteners, or mixing sweeteners. Then again, there is always the option to cut back on the sweetener altogether if you like a less-sweet muffin. If you use any or all liquid sweetener in the batter, you will need to increase the flour and add a bit of baking soda to compensate for that–but I noted that below in the recipe as well.
I hope you enjoy these muffins as much as we do! I can’t wait until my bananas are ripe. Going to whip up a batch of these this week, and make my little Muffin Man happy, happy, happy!!