I’ve finally developed my own Hatch chili recipe after years of experimenting with different ones and consistently preferring the ones made in Colorado, where I live. Serve anyway you like, perhaps with tortillas in a bowl.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 cups whole wheat flour
- ⅓ cup brown sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ cups mashed bananas
- 4 egg whites
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin pan.
- In a large bowl, mix whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix bananas, egg whites, and vanilla extract.
- Mix banana mixture into flour mixture until smooth. Fold in blueberries. Spoon batter into the prepared muffin pan.
- Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
Reviews
Sadly, even with adjustments these lacked flavor. I added milk, salt, almond extract. I also used vanilla bean paste and white flour.
Too heavy consistency.
Nice and easy to make recipe with yummy results. I only had two eggs, so I used two whole eggs instead of four egg whites.
Wow, these were great! I followed the recipe exactly except i used half white and hale wheat flour. I also added walnuts. Thanks, will be making these again.
Came out awesome. Used white flour instead of wheat, added crumb on the top. I also used about 1 3/4 cups banana that were over ripe. Great & East recipe!
I only put in a tad more cinnamon, other than that I made no changes. These muffins are delicious, it was easy to make!
Since I’m gluten-intolerant, I substituted the flour for GF flour. I also substituted the brown sugar for 1/2 cup of organic white sugar, added 1 Tbsp of Avocado oil, substituted milk for almond milk and increased to 1 cup because dough was more cookie-like. Also used two eggs instead of four egg whites. Muffins rose beautifully, but collapsed upon cool down which I’m sure is due to the GF flour. Muffins were moist and delicious, but not quit the right consistency. It’s tough sometimes trying to work with GF flour.. I’ll keep tweaking it.
I thought these muffins were absolutely delicious! My first time actually making muffins lol. But I don’t have one fix that I would add next time. The receptor never called for milk or butter, so the muffins never had a soft texture. It was very dry. I had to add butter on top mine so add some type of moisture. Other than that, good!
We didn’t have Wheat flour and used unbleached flour. It was a bit bland for our taste and was a bit too starchy but that may have been the type of flour we used.
The recipe was easy, but tasted plain like something was missing. Also I found it to be a little bit dry. If you put a lot of butter or something on them they’re edible. Maybe if you use the best flour you can get then maybe you’d get a slightly better product. Maybe some oil in the recipe would help I don’t know. I followed directions.
I followed the directions perfectly- using 3 very ripe bananas and 1 1/2 cups of fresh blueberries. I made mini muffins instead of the large size. I did read the reviews and followed the advice of adding brown sugar crumbles on too.
Made recipe exactly as written. Muffins came out dense, dry, and lacking in flavor. Would adjust recipe next time to half white flour and half wheat flour and add oil or butter.
These are so good. I did 1/2 blueberries and 1/2 blackberries which was very tasty.
It came of well. But I feel it was still short of the taste we get in markets. How to improve? But based on that I made strawberry muffins which tasted good. I include a picture.
These muffins need more sugar. Other than that I like them. I used 3 eggs instead of egg whites. I might use 2 eggs next time and some applesauce for sweetness.
I made this per the original recipe and added about 1/4 cup of chopped walnuts. They are so moist and delicious!! I used cupcake liners for easy cleanup and they did not stick to them! Will definitely make these again!!
Very “healthy” tasting, dry, dense. Adding butter on top helped, but overall, it wasn’t a muffin that I would think of as a muffin. It was more like dense bread.
I am trying to control my blood glucose levels. I substituted the brown sugar for 4 tablespoons of honey. Nutrition facts do not have a significant change.
Except for using white flour instead of whole wheat, I made the recipe as written. Found the muffins quite dry.
These were good but not great .I baked them for the time stated but I think it was a bit too long as they were quite dry. Will try them again
This is an easy, healthy and delicious recipe. I Made them as is with no substitutions. Yummy!!