We use the exact same recipe for banana muffins at two different locations (1 1/2 hours apart). One turns out with flecks, and one does not. Every part of the mixing and cooking process is exactly the same and we can not explain why this is happening. They otherwise taste the same.
Addressing the questions in the comments:
Two different ovens at two different locations. Two different mixes but the same ingredients, made at different times. Fleck refers to the dark specks of a banana. Flour, sugar, two eggs, margarine, milk, vanilla, baking powder, baking soda. Water is NOT an ingredient. One batch has the black specks of old bananas and is moist and the other has no specks and is drier.
The flex we are referring to is the black specs of bananas that show up when you are finished cooking. We even took the mixture from site 1 and baked it at site 2 and still no “flecks”. Believe me we have tried everything. Muffins taste ok just not the same finish. Guess it could be the oven but they were baked at the same temp and for the same time. I think we have flogged this long enough and I am just going to give up on figuring it out. Thanks everyone for your input and suggestions.