Banana Bread English Muffins
These Banana Bread English Muffins are a wholesome treat made with whole wheat flour, ripe bananas, and a hint of maple syrup for natural sweetness. The chocolate chips add a touch of indulgence, while the muffins remain light, moist, and perfect for breakfast or a snack!
Ingredients
- 1 cup warm water
- 2 tsp dry active yeast
- 1 tbsp honey can use sugar or maple syrup
- 2 overripe, large bananas
- 2 tbsp real maple syrup
- 1 tsp vanilla bean paste or extract
- 4 cups flour whole wheat or all purpose
- 1 tsp salt
- 1 cup chocolate chips
For griddling:
- ½ cup finely crushed graham crackers or cornmeal
Instructions
- In a large mixing bowl, combine 1 cup warm water, 2 tsp yeast & 1 tbsp of honey (or sugar/ maple syrup). Let stand for about 5 mins until foamy
- While your yeast is proofing, mash 2 bananas in a separate bowl and add 2 tbsp real maple syrup and 1 tsp vanilla, stir to combine
- Once your yeast is foamy, add the mashed banana mixture, 4 cups of flour and chocolate chips. Mix until a shaggy dough forms.
- Transfer dough onto a floured surface and work with your hands to form a dough ball, adding more flour ¼ cup at a time as needed if too sticky. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hr, until double in size.
- Divide dough into 8-9 equal pieces and roll into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins.
- Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of finely ground graham crackers or corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms.
- Bake at 350 F for 10-13 minutes to ensure they are cooked all the way through
Notes
I use whole wheat flour for this recipe but you can also use all purpose; I also use finely ground cinnamon graham crackers but cornmeal is traditionally used, either will work