The Best Barley Banana Muffins are made with barley flour, sweet ripe bananas, olive oil, yogurt and molasses, for the best healthy banana muffins ever.
Good grief does Brazil have a gazillion bananas!! I never saw so many different types of bananas in my life.
Can you believe it took four tries of biting into the wrong bananas before I found the one banana I know from America!
Once I found the banana I was looking for, I couldn’t believe the only thing Brazilians did with the gazillion fast rotting bananas, was make a cream pie with them.
Well, I made several large batches of banana muffins, gave them out to many of my new friends, and they loved it!
Brazilians being the entrepreneurs that they are, I had offers right and left to open a muffin shop, maybe even a chain of muffin shops!
Who would have thought that banana muffins could become a fast, easy way to slip in nourishing ingredients for the family.
I can’t think of a better way to start the day or a healthier afternoon snack.
Overripe bananas are the best bananas to use in this recipe, you know, the ugly brown, mushy bananas everyone throws away.
If you are using that kind of banana, you can even cut the sugar out completely and just leave the molasses in. The natural sugar in the overripe banana is plenty sweet enough.
While all-purpose flour works perfectly well in this recipe, if you don’t have barley flour, there is something unique about barley flour.
Barley flour has a sweet, almost almond-like nutty flavor which I have come to prefer in many of my baking recipes.
Texture? If you’ve ever made a pot of barley and a pot of rice, which grain is creamier, smoother and more flavorful? Yep! The barley.
For this reason, I have stopped using rice when making dishes I grew up with, such as Stuffed Grape Leaves.
Sorry mom, but the barley is so much nicer with ground lamb wrapped in grape leaves.
I even prefer barley instead of rice when blending it with French lentils, an optional, meatless stuffing I like to use with grape leaves, stuffed tomatoes or peppers.
Barley flour has a creamier texture in baked goods, and so it was the perfect grain to blend with creamy bananas and creamy yogurt.
Too creamy? Not at all. Once baked the texture is cake-like yet still moist.
Welcome To Muffin Madness!
In my family, I have always been known as the muffin queen, simply because over the years I have created about 25 different muffin recipes, and still creating!
As a single mom of 4, during those insanely disjointed, hectic years of age 6 to 16, with school, hobbies, work and hormones, I needed a friend!
Muffins became my antidote to madness. My friend. How? I needed a quick, healthy and affordable breakfast, a to-go snack and I needed the kids to be able to help make them.
And so… as I share my beloved muffin recipes with YOU, one by one, each and every week for your busy weekday or weekend treats, I hope you will let me know which ones have been your favorite! Yep! Muffin Madness 52!!
More Banana Recipes To Love
We all know that bananas don’t last long and turn brown quickly, making them the perfect ingredient for so many recipes.
While many of us already have some rather surgery recipes for banana tucked away, allow me to give you a few that are more in the healthy range.
- Dandelion Flower Bread – from early spring dandelion flower petals, lemon and banana, for a moist quick bread.
- Banana Muffins Go To Brazil – to ignite a new recipe for Brazilians with all those luscious bananas they’ve got growing!
- Healthy Chocolate Banana Bread – baked with healthy olive oil, spelt and oat flour for a banana bread recipe that will fast replace your old one!
- Brazilian Health Smoothie – with its raw vegetables and vitamin rich fruits, was popular in Brazil before I ever heard of smoothies here in America.
- Olive oil
- Barley flour
- All-purpose flour
- Baking powder
- Baking soda
- Large mixing bowl
- Measuring cup
- Measuring spoons
- Muffin tin
- Baking paper cups
- Ice cream scooper or spoon
My Muffin Madness Cookbook
Now that I’ve got you thinking outside the box about muffins, are you ready to try other creative and delicious muffin recipes you won’t find anywhere else?
Hot off the press this year: My Muffin Madness Cookbook!
Best Barley Banana Muffins
- Muffin tin
- 2 Very Ripe Bananas
- 2 Eggs
- 1/4 cup Sugar
- 1/4 cup Molasses
- 1/2 cup Olive Oil
- 1/2 cup Plain Yogurt
- 1 1/2 cups Barley Flour
- 1/2 cup All-purpose Flour
- 2 tsp Cardamom
- 1/2 tsp Mace
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- Preheat the oven to 350. Prepare muffin tins with baking paper cups or non-stick spray.
- In a large mixing bowl, place the ripe bananas in and mash them with a fork.
- Whisk in the eggs, sugar, olive oil and yogurt until well blended. Some banana lumps are fine.
- Sprinkle in the both flour, cardamom, baking powder, baking soda and salt and whisk the batter together.
- Transfer the batter into the prepared muffin tins, ¾ full.
- Bake for 25 to 30 minutes until a tester comes out clean.
- Delicious room temperature. Stores in refrigerator for several days.