Monday, September 8, 2014

Whole Wheat Banana Muffins

I always have ripe bananas and I hate throwing them away!  I have quite a few banana bread recipes but none quite like this.  They are moist and full of flavor.  The whole wheat adds an incredible heartiness that leaves you satisfied.  I've had two and half already and guess what?  The Toddler likes them too!  He'd better, he helped make them.  He stuck his hand in the sugar and oil mixture and then licked it.  "Mmm", he said.  "Mmm". 


(adapted from Betty Crocker)

2 cups whole wheat flour
1 cup all purpose flour
1 1/4 cup sugar
3 bananas
2/3 cup canola oil
3 eggs
1 tablespoon vanilla
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup of nuts (optional)


1.  In a stand mixer, mix sugar and oil until combined.  Slowly add eggs and vanilla.
2.  Peel and roughly chop bananas and add to the mixture.  Turn mixer on medium low and mix until bananas have broken up and all of the ingredients are combined.
3.  Add dry ingredients and mix until combined, then stir in nuts.
4.  Line a cupcake pan with liners and scoop 1/4 cup of batter into each liner.
5.  Bake at 350 for 15-19 minutes (I was able to get 19 muffins).