Banana-Vanilla Bean Muffins


And here we have yet another incarnation of my muffin recipe. This is a basic yet delightful recipe that’s sure to please everyone. I always have an overripe banana lying around, just waiting to be tossed into something like this, but my main inspiration was this gorgeous little bottle of Madagascar Bourbon Vanilla Bean Paste I found at Sur La Table.


This stuff is great. You get the flavor of pure vanilla extract but in a goopy, paste form that contains ground vanilla beans for that speckled look we all know and love. Add that to a banana and top it with some crunchy sugary goodness and you’re simply golden.

For the muffins:

  • 2 cups unbleached, all-purpose flour
  • 1.5 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 1 cup rice milk
  • 1/3 cup canola oil
  • 1 tbsp apple cider vinegar
  • 1 ripe banana
  • 1-1/2 tsp vanilla bean paste

For the topping:

  • 3 tbsp granulated sugar
  • 3 tbsp brown sugar
  • 1 tbsp vanilla bean paste

Preheat the oven to 375. Lightly grease a muffin tin. In a large bowl, mix the flour, baking soda and salt. In another bowl, whisk together the sugar, rice milk, oil, and apple cider vinegar. Add the banana and mash it with a potato masher or fork. Mix well. Pour the wet banana mixture into the dry ingredients and blend until just combined. Fill the muffin tins about 2/3 full.

In a small bowl, make the sugar topping by blending all the ingredients with a fork. Sprinkle some topping onto each muffin.

Bake for 20-25 minutes.


Happy Eating!