The best banana bread: Developed through trial-and-error, these muffins are delicious

The best banana bread I’ve ever had was from Julia’s Best Banana Bread in Maui. Since then, I’ve been obsessed

Published October 7, 2018 5:30PM (EDT)

Banana Bread Muffins (Skyhorse Publishing, Inc.)
Banana Bread Muffins (Skyhorse Publishing, Inc.)

Excerpted with permission from My Healthy Dish by My Nguyen. Copyright 2018 by Skyhorse Publishing, Inc.

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In her first cookbook, My Healthy Dish, My presents more than eighty-five new recipes perfect for any family. These recipes are not only healthy, but also easy—great for the busy parent who may not have hours to devote to menu planning each week. Dishes such as stuffed blueberry pancakes, cauliflower tater tots, chicken tortilla soup, orange coconut cream smoothies, and peanut butter and jelly cookies are sure to please every type of eater.

With tips related to quality over quantity and organic versus nonorganic, as well as notes on meal prepping and pages of stunning photos, home cooks will surely fall in love with this collection.

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The best banana bread I’ve ever had was from Julia’s Best Banana Bread in Maui. The winding and scary drive through an off-the-beaten path to reach the shack that sold the best banana bread was well worth clinging to my seat. Since then, I’ve been obsessed with banana bread and have researched multiple recipes. I’ve developed these banana muffins through trial-and-error and they are delicious, but will always pale in comparison, in my opinion, to Julia’s.

Recipe: Banana Bread Muffins

3 ripe bananas

1 cup whole wheat flour

1 cup oat flour

1 egg

½ cup applesauce

½ cup milk

2½ tablespoons honey

1 teaspoon vanilla extract

1 tablespoon coconut oil

1 teaspoon cinnamon

2 teaspoons baking powder

½ teaspoon salt


Preheat oven to 350˚F. In a large bowl, mash bananas with a fork or potato masher. Add remaining ingredients to bowl and mix with a whisk. Spray muffin pan with oil and pour batter into molds. Bake for 20 to 25 minutes. You can also use 4-ounce Mason jars like I used instead of a muffin pan. Makes about 10–12 muffins.

Tip: Do not throw away overripe, spotted bananas. Overripe bananas are sweeter because the complex carbohydrates start to break down and change into simple sugars. A great way to eat overripe bananas is to add them as natural sweeteners to your smoothies or bake banana bread.

By My Nguyen


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Banana Bread Book Excerpts Food Julia's Best Banana Bread Maui My Healthy Dish Recipes