Banana Muffins with Oil

These banana muffins with oil are are incredibly moist because they are made with oil instead of butter.

This recipe is a great way to make use of old soft bananas, as well as fresh ones.

Anyone who knows me knows I hate waste. To me, waste of any kind is a cardinal sin.

I hate buying something full price instead of on sale, I recycle and upcycle anything and everything I can, and I will find a way to give old food new life. That’s why I love this recipe.

While no recipe I’ve come across recommended doing this, for this recipe I used really old bananas. I mean, the peel was black and the banana itself was practically mush.

Normally when bananas start to get old, especially since I like mine a little under ripe, I make my Moist Banana Cake or banana chocolate chip muffins.

Honestly though, I can’t eat the same thing more than a couple times in a few months without getting sick of it. So, I decided to make these banana muffins instead.

Actually, I was dying to try them as the scent of banana and vanilla filled the air. I haven’t had any, let alone a good banana muffin since before I moved to Israel. Muffins aren’t really a popular food here like they are back in the States.

MUFFINS VS CUPCAKES

Muffins are a type of quick bread. Basically, banana muffins are the same batter as banana bread.

Cupcakes are essentially miniature cakes. So, chocolate cupcakes are made from the same batter as chocolate cakes.

Quick breads are denser than cakes, so muffins are not as light and fluffy as cupcakes.

Also, cupcakes are frosted like cakes, whereas muffins are plain, have a streusel like my pumpkin muffins, or sometimes have sugar on top like my blueberry muffins.

In addition, cupcakes are generally sweeter than muffins.

Muffins are also more commonly made with fruit, vegetables, nuts, or chocolate chips.

WHY USE OVERRIPE BANANAS?

There are a few benefits to using overripe bananas in baking. 

First and foremost, older bananas give a stronger flavor than fresh bananas – the darker the better.

Secondly, they are easier to mash than fresh bananas. 

Lastly, it allows you to repurpose them instead of having food wasted. 

HOW TO MEASURE FLOUR AND OTHER DRY INGREDIENTS

The best way to measure dry ingredients is with a scale. However, this is not commonly done in the United States, where dry measuring cups are used instead.

To measure most dry ingredients, first spoon them into a dry measuring cup and then level off the measuring cup with an upside-down butter knife.

Make sure not to pack it down because it can lead to using more of the ingredient than called for.

The exception is brown sugar. To measure brown sugar, pack it into the measuring cup and then level off any excess.

To measure chocolate chips, nuts, or dried fruit, just pour them in and then level them off.

DRY VS LIQUID MEASURING CUP

Dry measuring cups are a set of cups that often come with measuring spoons. Each cup is a different measurement just like each spoon is a different measurement.

Liquid measuring cups, on the other hand, are cups that have measuring lines on the side to mark the measurements.

The problem with using liquid measuring cups to measure dry ingredients (like flour and cocoa) is that they are powders. So, as you shake the cup to level them off, the powders settle and you end up with more than you need.

I tested this with a friend who didn’t believe me and we ended up with a number of tablespoons more than the recipe called for.

WHY sift Powdery Ingredients

There are a number of benefits to sifting powdery ingredients like flour and cocoa.

First of all, flour is often sifted before use to aerate it and remove any lumps. This helps in achieving a lighter texture in baked goods. 

Secondly, if you measure flour that’s just been sifted, you can get a more accurate measurement than from flour that’s been packed tightly in a bag. 

In addition, sifting dry ingredients together, such as flour, cocoa, and baking powder, helps make sure they’re evenly dispersed.

BAKING WITH OIL

Baking with oil produces a moister and tenderer texture compared to that of baked goods made with butter.

Cakes, cupcakes, muffins, and quick breads also tend to bake up taller with a better crumb and stay moist and tender much longer than recipes made with butter.

Also, since oil weighs less than butter, baked goods made with oil have a lighter texture than those made with butter.

In addition, butter is usually only 80% fat, whereas oil is 100% fat. As a result, the water that’s present in butter strengthens the gluten in the flour, making it more dense and less tender than baked goods made with oil.

Oil is often used in recipes where a lighter and airier texture is desired or in recipes that call for both oil and butter, in order to have the benefits of oil while keeping the butter flavor.

Which Type Of Oil to Use

I use neutral oils like canola oil, safflower oil, and vegetable oil. You can also use stronger oils like olive oil and coconut oil, but they may change the taste somewhat.

Is it better to use canola oil or olive oil?

Canola oil is relatively cheap and, due to its lack of flavor and high smoke point, is very versatile.

Olive oil, on the other hand, is healthier. Also, its stronger flavor makes it preferable in recipes such as focaccia, which require its distinct taste.

Baking with Oil Conversion Chart

If you want to convert your butter recipes to oil recipes, take a look at my baking with oil – butter to oil conversion chart.

How to store Oil

Store oils in a cool, dark place to prevent them from becoming rancid.

If refrigerated, some oils, like olive oil, may solidify, but will return to a liquid state at room temperature.

Coconut oil begins to solidify in temperatures under 76ºF or 25ºC.

Types of Vanilla

Vanilla comes from a pod commonly known as a “vanilla bean”, which comes from the vanilla orchids.

Vanilla pods have been used for flavoring since the Aztecs and was introduced to Europe by a Spanish conquistador, along with cocoa.

Vanilla Extract

Vanilla extract is created by soaking vanilla beans in alcohol for some time. This is the most commonly used type of vanilla.

Vanilla Sugar

Vanilla sugar is common in Europe and some parts of the Middle East, like Israel. 

It is made from vanilla beans sitting in sugar, vanilla bean powder mixed with sugar, or sugar mixed with vanilla extract.

In some countries, like Italy, you can also find vanilla powdered sugar, which is used for confections.

Vanilla Paste

Vanilla paste is generally a specialty item.  It is a thick paste that contains a blend of the scraped-out vanilla pod seeds and vanilla extract. 

You can use it as you do vanilla extract and it will leave flakes of vanilla bean like you see in vanilla bean ice cream.

Imitation Vanilla

Imitation Vanilla, otherwise known as artificial vanilla or vanilla essence, is made from synthetic vanilla. 

This is the compound that naturally occurs in vanilla beans and gives it its flavor.

Can I use imitation vanilla?

Many will tell you that you should use high quality vanilla, just like they say you should use the best cocoa. 

However, most of us will probably not be willing to pay the hefty price that comes with exceptionally high-quality ingredients.

Overall, vanilla is very expensive, so the extract is as well. 

So, if you’re not going to get regular quality vanilla extract, you might as well use imitation vanilla.

Can vanilla extract be used as a substitute for vanilla beans?

Yes, vanilla extract can be used as a substitute for vanilla beans. Use about 1 teaspoon of vanilla extract for each inch of vanilla bean.

How to Store Vanilla

Pure vanilla extract and other vanilla products should be kept away from heat and light, and should be stored in an airtight container in a cool, dark place.

DO EGGS NEED TO BE AT ROOM TEMPERATURE?

The short answer is “no.”  While a side-by-side comparison shows that baking with eggs at room temperature makes a better crumb, it’s not otherwise noticeable.

What are Eggs used for?

Eggs do three things in most recipes: they help bind the ingredients together, act as a mild leavening agent, and they add moisture.

ARE EGGS DAIRY?

No, eggs are not dairy.  Dairy is milk and any food products made from milk, including cheese, cream, butter, and yogurt. 

So, while eggs are an animal product, they are not dairy. In fact, eggs fall under the protein food group.

How to tell if your eggs are still good

Fill a glass with cool water and submerge the eggs.

If the eggs sink to the bottom and lay flat on their side, they’re still fresh.

If they sink, but stand on one end at the bottom of the glass, the eggs are not as fresh but still good.

An egg that floats to the top is likely spoiled.

EGGLESS OPTION

Eggs can be substituted with 1/4 cup of unsweetened apple sauce per egg.  This means that for recipes calling for 2 eggs, you’d need 1/2 cup of unsweetened apple sauce.

The reason applesauce makes a good binder is that it’s high in pectin. Pectin is a naturally occurring starch in fruits and berries that acts as a thickening agent and stabilizer in food.

This happens when combined with sugar and acid (if the fruit or berry isn’t naturally acidic).

Just keep in mind that it may change the flavor slightly.

BAKING SODA VS BAKING POWDER

Both baking soda and baking powder are leavening agents, which means that they help baked goods rise. However, they’re not the same thing and they are not interchangeable.

Using baking soda instead of baking powder can give your recipe a terrible metallic taste, while using baking powder instead of baking soda leaves your baked goods looking flat.

BAKING SODA

When baking soda (also known as sodium bicarbonate) is combined with acidic ingredients and exposed to heat, it causes batter or dough rise and contributes to their light and fluffy texture.

However, baking soda is a versatile ingredient. It can be sprinkled over meat to tenderize it and it can be added to tomato sauce to neutralize the acidity.

Baking soda, when combined with an acid – such as cream of tartar, lemon juice, buttermilk, cocoa, and vinegar – creates carbon dioxide. When the carbon dioxide is released, it causes the familiar texture and crumb in pancakes, cakes, quick breads, soda bread, and other baked and fried foods.

A good rule of thumb is to use around 1/4 teaspoon of baking soda per 1 cup of flour.

BAKING POWDER

Baking powder is created by combining baking soda, cream of tartar, and sometimes cornstarch.

Since baking powder already contains an acid, it’s most often used when a recipe does not call for an additional acidic ingredient or calls for too little of one.

There are two types of baking powder. Single-acting baking powder and double-acting baking power.

Single-acting baking powder gets activated only once – when it gets wet.

Most baking powder sold is double-acting. This means that the leavening occurs in two steps.

The first is when the baking powder gets wet, which is why you cannot prepare some batters ahead of time to bake later. The second step is when the baking powder is exposed to heat, which happens when the batter is baked or fried.

A good rule of thumb is to use around 1 teaspoon of baking powder per 1 cup of flour.

WHY SOME RECIPES CALL FOR BOTH

Some recipes use both baking soda and baking powder because they need extra leavening that the baking soda alone cannot provide.

In these cases, baking soda provides an initial lift, while baking powder provides additional rise.

WHICH ONE IS STRONGER?

You may have already guessed the answer since baking soda is used to make baking powder and you need more baking powder per cup of flour. But I’ll tell you anyway.

Baking soda is four times stronger than baking powder. 

That’s why you will, more often than not, see recipes that only call for baking soda rather than recipes that only call for baking powder.

HOW LONG DO THEY LAST?

BAKING SODA

Baking soda is good indefinitely past its best by date, although it can lose potency over time.

A good rule of thumb is two years for an unopened package and six months for an opened package.   

However, to be honest, I’ve used very old baking soda with good results.

BAKING POWDER

Like baking soda, baking powder is good indefinitely past its best by date, and can lose its potency over time. 

For both opened and unopened, it’s ideal to use it within nine months to a year.

While storing it, make sure to keep it in a dry place and away from humidity.

HOW TO TEST IF IT’S STILL GOOD

BAKING POWDER

To test baking powder, pour 3 tablespoons of warm water into a small bowl, add 1/2 teaspoon of baking powder, and stir.

If the baking powder is good to use, it should fizz a little.

BAKING SODA

To test baking soda, pour 3 tablespoons of white distilled vinegar into a small bowl, add 1/2 teaspoon of baking soda, and stir.  

The mixture should rapidly bubble if the soda is fresh.

GLUTEN FREE OPTION

Gluten Free Flour

Substitute all-purpose gluten-free flour in place of all-purpose regular flour cup for cup.

BUCKWHEAT FLOUR 

Buckwheat flour is easy to find compared to most other gluten-free flours, and it adds a nice earthy nutty taste. 

The downside is that it has a distinct flavor, so the change will be noticeable. 

It’s also darker, so the color won’t be the same. Substitute cup for cup.

RICE FLOUR

Rice flour can also be used and can be found in most Asian and health food stores. 

White rice flour has a mild flavor and doesn’t change the color of the muffin or quick bread. 

Since it doesn’t have much flavor, it’s best to use it with ingredients that do. Substitute cup for cup.

OAT FLOUR

Oat flour is made from whole oats that have been ground into a powder, which can easily be done at home.  

It gives more flavor and a chewier and crumblier texture than regular all-purpose flour.

Substitute 1 cup of all-purpose flour for 1 1/3 cup oat flour.  To make 1 cup of oat flour, blend 1 1/4 cups of oats in a food processor until finely ground.

Note: oats must be marked gluten-free because they can get cross-contaminated in the factory.

BAKING AT HIGH ALTITUDES

The higher the altitude, the lower the air pressure and the more difficult it is to bake recipes.

Increase by 15 to 25°F or 8 to 14°C. Since leavening and evaporation happen more quickly, the higher temperature helps set the structure of baked goods before they over-expand and dry out.

However, baking at higher temperatures means products are done sooner, so decrease by 5-8 minutes per 30 minutes of baking time.

Adjustment for 3000 feet

• Reduce baking powder: for each teaspoon, decrease 1/8 teaspoon.
• Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
• Increase liquid: for each cup, add 1 to 2 tablespoons.

Adjustment for 5000 feet

• Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
• Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
• Increase liquid: for each cup, add 2 to 4 tablespoons.

Adjustment for 7000+ feet

• Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon.
• Reduce sugar: for each cup, decrease 1 to 3 tablespoons.
• Increase liquid: for each cup, add 3 to 4 tablespoons.

Baking with Humidity

Humidity can have a big impact on how your baked goods come out.

This is because when humidity is extremely high (think 70 percent or more), baking ingredients like flour, sugar, salt, baking powder, and baking soda soak up moisture from the air.

This can negatively impact the outcome of your cakes, cookies, yeast breads, and quick breads.

There are some things you can do to try to save your baking.

Try to counterbalance the additional moisture

To help counterbalance the additional moisture your dry ingredients soak up from the air, try reducing the amount of liquid in the recipe by about one quarter.

If the batter or dough looks too dry once all the ingredients are mixed together, add additional liquid a tablespoon at a time until you have the desired consistency.

This is not usually possible to do for cookies, but it does work for cakes and breads.

Store Ingredients in the Fridge

If flour and sugar are stored in the refrigerator or freezer rather than in a cupboard or pantry, they are better protected from humidity.

As an added benefit, keeping these ingredients cool also helps keep them fresher longer, in addition to helping them stay bug-free.

For the best results, let them warm to room temperature before using.

Bake for Longer

If you bake your goodies for a few extra minutes, it can help the liquid to cook off.

To avoid overbaking, continue testing for doneness every couple of minutes for breads, quick breads, cakes, cupcakes, and muffins.  Cookies, on the other hand, need to be checked every minute.

Use Air Conditioning

To help lower humidity levels on humid summer days, air condition the room for at least an hour before you start baking.

Cooler air isn’t able to hold as much moisture as warm air.

Store your baked goods in an airtight container

Humidity can also ruin your fresh-baked goods because when they are left out, they can absorb moisture.

To avoid this, store them in an airtight container or resealable bag.

Adjusting for a Convection Oven

Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.

Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.

When recipes specify temperatures and cooking times, it’s for conventional ovens, unless specified otherwise.

A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.

You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.

However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.

TROUBLESHOOTING

WHY IS IT TAKING LONGER THAN DESCRIBED TO BAKE?

Over time, the thermostat on ovens gets a little off, causing some ovens to run hot and others to run cool. 

This is why recipes tend to say things like “10 to 15 minutes or until golden brown.” 

So, if it takes you longer than expected that’s fine, don’t worry about it. Just keep baking until ready.

WHY DID MY RECIPE COME OUT TOO DRY?

Just like some ovens run cool, others run hot.  If your oven runs hot, bake these at a lower temperature. 

Ideally, you should get an oven thermometer to know what temperature you’re really baking at.

How to store muffins

Let muffins cool fully. Transfer the muffins to an airtight container lined with a paper towel.  Place a second paper towel on top of the muffins before sealing. 

If using a zip-top plastic bag, line both sides of the bag with paper towels and remove as much air as possible before sealing the top of the bag. 

Store at room temperature for up to 4 days.

How to Freeze muffins

Let muffins cool fully.  Wrap each muffin individually in plastic wrap, then place them in a zip-top bag.

Freeze for up to 3 months.  They will still be safe to eat after two months, but their quality begins to degrade. 

For best results, thaw muffins in the refrigerator overnight. You can also thaw muffins at room temperature for a few hours.

Once thawed, they can be refreshed by warming them in the oven. Alternatively, you can warm them in the microwave, but the results are not as good as in the oven.