Thanks so much to our recipe contributor, @PatriciaChuey for this easy, delicious and nutritious recipe for Banana Surprise Muffins made with Cricket Powder. Photo cred also goes to Patricia. Thank, Patricia! Follow her on Instagram for more inspiration. This recipe makes 12 regular sized muffins, or 24 mini-muffins.
- 1¼ cup all-purpose flour or all-purpose gluten-free flour*
- ¼ cup cricket flour
- ½ cup granulated sugar (or alternate sweetener of your choice)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 egg
- ½ cup melted butter or coconut oil (or vegetable oil of your choice)
- 3 small to medium-sized overripe bananas, mashed**
- 1 tsp pure vanilla extract
optional garnishes: rolled oats or dark chocolate chips
- Preheat oven to 375ᵒ F (180ᵒ C). Lightly mist muffin tins with cooking oil spray or line with paper muffin cups.
- In a mixing bowl, stir together flours, sugar, baking powder, baking soda and salt. Create a well in the center.
- In a separate bowl, beat egg. Add melted butter (or oil), mashed bananas and vanilla and blend well. Pour into dry ingredients and lightly stir until just mixed.
- Divide mixture into 12 regular-sized or 24 mini muffin tins. If desired as a garnish, sprinkle a few rolled oats or chocolate chips on top before baking. For regular muffins, bake for approximately 18-20 minutes. For mini-muffins, bake for 12-14 minutes or until golden and toothpick inserted into center comes out clean. Avoid over-baking as it will result in dry muffins.
A cup of blueberries, nuts, seeds, chocolate chips, raisins of dried cranberries can also be folded into the batter at the end of mixing if desired. If using chocolate chips or dried fruit, reduce sugar in recipe to 1/3 cup.
Makes 12 regular or 24 mini muffins
*If using GF flour, ensure it contains xanthan gum
**I like to use overripe banana chunks that have been in the freezer. I use the bananas and any liquid from thawing.