There is something almost magical about the aroma of muffins baking in the oven. The warm scent of cinnamon, banana, and freshly baked batter fills the kitchen and signals that something delicious is on the way. This recipe takes that familiar comfort to a new level with AMAZELVA Plantain Flour, ripe bananas, walnuts, and a touch of honey.
Preheat the oven to 350°F (175°C) for 15 minutes, with the rack positioned in the center. Line a 12-cup muffin pan with paper liners, or lightly grease each cavity and dust with AMAZELVA Plantain Flour.
Peel the ripe bananas and mash them in a large bowl using a fork or potato masher. Aim for a smooth, even puree, although a few small banana pieces can remain to add extra texture and flavor after baking.
Add the eggs to the mashed banana one at a time, mixing after each addition. Stir in the honey, oil, and vanilla extract. Mix briefly until evenly combined, with no visible traces of egg or separated oil.
In a separate bowl, sift together the AMAZELVA Plantain Flour, almond flour or cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet mixture in two additions, gently folding with a spatula until a thick, uniform batter forms.
Fold in the chopped walnuts with just a few gentle movements, avoiding overmixing. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Top each muffin with a few additional walnut pieces.
Bake for 22 to 25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few dry crumbs. Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool.
Chef’s Tip: For muffins with a taller, well-defined dome, preheat the oven to 400°F (200°C) and bake at this temperature for the first 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking until fully cooked.
The initial burst of heat helps the batter rise quickly before the surface sets, creating a more pronounced muffin top.
Fill each muffin cup to approximately ¾ of its capacity and distribute the batter evenly. Avoid overmixing, as this can make the muffins denser.
To check for doneness, insert a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs.
Vegan Version: Replace the 3 eggs with 3 tablespoons of ground flaxseed mixed with 9 tablespoons of water. Let the mixture rest until it forms a gel. Replace the honey with agave syrup or maple syrup.
No Added Sugar: Use very ripe bananas as the main source of sweetness and omit the honey or agave syrup.
Higher Protein: Add ¼ cup of plant-based protein powder to the dry ingredients and add approximately 3 extra tablespoons of plant-based milk to maintain the right batter consistency.
Extra Texture: Add chopped pecans, almonds, unsweetened shredded coconut, or a small amount of dairy-free chocolate chips.
Fruit Variation: Add a small handful of blueberries or finely chopped apple for a fruitier version.
Soft, aromatic muffins made with AMAZELVA Plantain Flour, ripe banana, and walnuts.
