Morning Banana & Prune Muffins
I love these muffins because they are incredibly moist and make the perfect wholesome breakfast. The prune butter adds a wonderful depth of flavor, and they feel nourishing, comforting, and nostalgic all at the same time.
Equipment
- Standard 12-cup muffin pan
- Paper muffin liners
- Stand mixer fitted with the paddle attachment, or an electric hand mixer
- Blender
Ingredients
Muffin Batter
- 1¼ cups mashed very ripe banana about 3 medium bananas (300 g)
- 3 TBSP almond flour 20 g
- ¾ cup plus 1 TBSP very fine white rice flour 130 g
- ½ cup plus 1 TBSP arrowroot starch 70 g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ½ cup coconut sugar 100 g
- ½ cup plus 2 tsp full-fat coconut milk 130 g
- ½ cup plus 1 TBSP plus 1 tsp avocado oil or light olive oil 125 g
- 1 Tbsp plus ½ tsp apple cider vinegar 18 g
- 2 tsp vanilla extract 10 g
- Prune Butter recipe follows
Prune Butter
- 2 cups packed pitted California Prunes 300 g
- ½ –¾ cup hot water as needed
Instructions
Make the Prune Butter
- Place the prunes in a blender.
- Add ¼ cup of the hot water and begin blending. With the blender running, gradually add more water, 1 tablespoon at a time, until the mixture becomes completely smooth.
- Continue blending until the prune butter has a thick, marmalade-like consistency. It should be easily spreadable but not runny.
- Set aside while you prepare the muffin batter. Any remaining prune butter can be refrigerated in an airtight container and spread on toast, oatmeal or freshly baked muffins.
Make the Muffins
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease each cup.
- Place the bananas in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-high speed until completely smooth, light and noticeably paler in color. The bananas should resemble a thick, whipped paste.
- In a separate bowl, whisk together the almond flour, white rice flour, arrowroot starch, baking powder, baking soda and salt.
- Add the coconut sugar, coconut milk, oil, apple cider vinegar and vanilla to the whipped bananas. Mix on low speed until evenly combined.
- Add the dry ingredients to the wet ingredients. Using a spatula, gently fold just until no dry flour remains. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Spoon approximately 1 TBSP of prune butter into the center of each muffin. Gently press it slightly into the batter, leaving some visible at the top.
- Bake for 35–50 minutes, checking the muffins beginning at 35 minutes. They are done when the tops are lightly golden and the muffin surrounding the prune filling feels set. A tester inserted into the cake portion—not directly into the prune butter—should come out with only a few moist crumbs.
- Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack.
Serving and Storage
- These muffins are at their best served slightly warm on the day they are baked. Try splitting one open and adding another swipe of prune butter—because hiding all that flavor in the center would be a shame.
- Store leftover muffins in an airtight container at room temperature for up to one day or refrigerate them for up to four days. Warm refrigerated muffins briefly before serving to restore their soft texture.
Notes
Volume measurements for gluten-free flours can vary depending on how tightly the ingredients are packed. For the most consistent bakery-style results, use the included gram measurements when a kitchen scale is available.
Nutrition
Serving: 1muffinCalories: 272kcalCarbohydrates: 41gProtein: 2gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 193mgPotassium: 299mgFiber: 3gSugar: 17gVitamin A: 236IUVitamin C: 2mgCalcium: 42mgIron: 1mg