Everyone loves a good muffin (or at least everyone that I’ve run into); and, every baker should have at least one standby muffin. These muffins are my standby. I discovered them five years ago when we were newly weds living in Washington, D.C. I made them on a whim from a Nigella Lawson cookbook when my in-laws were in town and we all fell in love with them before they even made it out of the oven.
Here’s why these muffins are so good: there is just the right amount of sugar to sweeten the dough but let the butterscotch chips steal the show both for their flavor and their sweetness. The whole wheat flour is enough to keeps things healthy, but the muffins remain light and fluffy. And finally, banana baked goods are always a win, hands down.
Enjoy these muffins as a side at brunch or make them ahead to enjoy on a weekday with a cup of coffee and a smoothie.
Banana Butterscotch Muffins
Adapted from Nigella Lawson
1/2 c coconut oil
2/3 c whole wheat flour
1 c all purpose flour
1/3 c sugar
1 1/4 t baking powder
1/2 t baking soda
2-3 bananas, mashed
1 c butterscotch chips
Preheat oven to 400° and line 2 12-cup muffin pans with 18 paper liners.
Mix the eggs and oil in a measuring cup and set aside.
Mix the dry ingredients (flours through soda) in a large bowl. Add the wet ingredients to the dry. Then stir in the bananas. Fold in the butterscotch chips.
Spoon batter into muffin pans to make 18 muffins. Bake for 18-20 minutes.