Banana Coffeecake Muffins
This has been a family favorite for 20+ years. I give them out around the holidays among other tasty goodies.
This has been a family favorite for 20+ years. I give them out around the holidays among other tasty goodies.
- Carbohydrate 39.682791686555 g
- Cholesterol 2.14666666666667 mg
- Fat 3.3362 g
- Fiber 2.82080552003932 g
- Protein 4.12266944443754 g
- Saturated Fat 1.82233333333333 g
- Serving Size 1 1 Serving (62g)
- Sodium 1571.81458278842 mg
- Sugar 36.8619861665157 g
- Trans Fat 0.316633333333334 g
- Calories 196 calories
Step-by-step
- stir flour and other dry ingredients together set aside.
- beat butter and sugar until mixed. Add coffee/bananas and continue mixing. Add egg and mix. stir in flour mixture gently. don't overmix. add choc chips.
- Put in greased pans. Bake 25-30 min. in 350(F) oven
Swapping standard all-purpose wheat flour for spelt flour alters the structural integrity of these muffins, yielding a denser crumb with a distinctly nutty flavor profile that interacts differently with the moisture from the bananas. Spelt contains fragile gluten strands that break down quickly under aggressive mechanical action, meaning that folding the dry ingredients into the butter mixture must happen with a rubber spatula rather than an electric mixer to prevent heavy, rubbery textures from forming. Bakers working with gluten-free flour blends should incorporate an extra half-teaspoon of xanthan gum if their blend lacks binders, ensuring the batter traps the steam necessary for proper rise during the twenty-five to thirty minute baking window at 350 degrees Fahrenheit.
Pairing dense, sweet baked goods requires high-acidity elements to cut through the rich butter and sugar load without competing with the floral notes of ripe bananas. Serving these muffins alongside a sharp citrus salad featuring ruby red grapefruit segments and toasted fennel seeds introduces a clean contrast that resets the palate between bites of chocolate chip pastry. Alternatively, crisp bacon or salted breakfast sausage provides a saline protein balance against the sugary crumb topping, grounding the plate for a heavy morning meal.
Prepared batches handle cold storage exceptionally well when wrapped tightly in plastic wrap and stored in an airtight container at room temperature for up to three days, or frozen for up to two months. Reheating requires a brief ten-minute stint in a 300-degree oven rather than a microwave, which restores the exterior crust texture without making the interior soggy.
