Wednesday, June 6, 2012

banana muffins

I have to admit I'm not much of a banana lover. Our family is actually split down the middle between those who LOVE bananas and those who don't even like them!

However, we all agree that bananas baked in cake or muffins are delicious!

Last week we had a surplus of ripe bananas so I baked several batches of muffins for everyone to take to school / work and share with their friends.

I thought I would share them with you, too :)

This recipe is adapted from the "Joy of Cooking" and has very little fat. Super fast and easy to prepare and the muffins are very moist and delicious. My kind of baking!

Wholewheat Reduced Fat Banana Muffins

Preheat the oven to 350°F. Grease muffin tin or line with paper cups.

Whisk together:
1 cup whole wheat flour
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt

Whisk together in a large bowl:
1 large egg
2-3 mashed ripe bananas
1 tablespoon vegetable oil

Add the flour mixture and mix together with a few light strokes until the dry ingredients are moistened. Do not overmix. Pour into the muffin cups and bake about 30 minutes or until a toothpick inserted into a muffin comes out clean.
Let cool for a few minutes before removing from pan.
Have a great day! 


greenrabbitdesigns said...

That's my kind of baking too Karen, quick and simple and delicious. :)
Thanks for sharing!
Vivienne x

nest full of eggs said...

it's so difficult to find muffin paper liners with polka dots {sigh}

Cathy Pascual said...

They look delicious!