This is a muffin i make quite regularly. It is a very healthy recipe and all three of us like it a lot. Ritu keeps asking for "more mussin". This uses overripe bananas,so this recipe comes handy when you have overripe bananas that you neither want to have nor want to throw off. These muffins are dense yet soft. It is called banana bread muffin because the batter is very similar to that of banana bread.
Banana whole wheat muffins
Recipe from Sally's Baking Addiction
Ingredients
1/2 cup granulated sugar
2 large eggs
6 Tablespoons olive oil (or canola/vegetable oil/coconut oil)
1 cup mashed ripe banana (2 bananas)
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (i skip this as we are not found of the flavor and I never have it in my pantry)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 and 1/2 cup whole wheat flour (or white-whole wheat or all-purpose flour)
Method
Preheat oven to 425F degrees. Line 12-count muffin tin with cupcake liners and set aside.
Make the muffin batter by whisking together the egg and sugar for about 4 minutes until light in color. Stir in the oil, banana, and vanilla extract.
In a separate bowl, mix together the salt, cinnamon, baking powder, baking soda, and flour. Slowly pour dry mixture into wet mixture. Stir together until just combined (do not overmix). Spoon batter into each liner- about 3/4 full. Fill any unused muffin cavities with 2-3 Tablespoons of water to assure the muffins bake evenly.
Bake muffins for 5 minutes at 425F degrees. Lower temperature dial down to 350F degrees and continue to bake for about 15 more minutes* until the muffins are set and lightly browned or until a toothpick inserted in the center comes out clean. Baking in high temperature for 5 min and then bringing down the temperature gives the muffin a high dome. Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely before glazing.
* - 15 min for medium sized muffin pan, 11 min for mini muffin pan
Banana whole wheat muffins
Recipe from Sally's Baking AddictionIngredients
1/2 cup granulated sugar
2 large eggs
6 Tablespoons olive oil (or canola/vegetable oil/coconut oil)
1 cup mashed ripe banana (2 bananas)
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (i skip this as we are not found of the flavor and I never have it in my pantry)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 and 1/2 cup whole wheat flour (or white-whole wheat or all-purpose flour)
6 Tablespoons olive oil (or canola/vegetable oil/coconut oil)
1 cup mashed ripe banana (2 bananas)
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (i skip this as we are not found of the flavor and I never have it in my pantry)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 and 1/2 cup whole wheat flour (or white-whole wheat or all-purpose flour)
Method
Preheat oven to 425F degrees. Line 12-count muffin tin with cupcake liners and set aside.
Make the muffin batter by whisking together the egg and sugar for about 4 minutes until light in color. Stir in the oil, banana, and vanilla extract.
In a separate bowl, mix together the salt, cinnamon, baking powder, baking soda, and flour. Slowly pour dry mixture into wet mixture. Stir together until just combined (do not overmix). Spoon batter into each liner- about 3/4 full. Fill any unused muffin cavities with 2-3 Tablespoons of water to assure the muffins bake evenly.
Bake muffins for 5 minutes at 425F degrees. Lower temperature dial down to 350F degrees and continue to bake for about 15 more minutes* until the muffins are set and lightly browned or until a toothpick inserted in the center comes out clean. Baking in high temperature for 5 min and then bringing down the temperature gives the muffin a high dome. Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely before glazing.
In a separate bowl, mix together the salt, cinnamon, baking powder, baking soda, and flour. Slowly pour dry mixture into wet mixture. Stir together until just combined (do not overmix). Spoon batter into each liner- about 3/4 full. Fill any unused muffin cavities with 2-3 Tablespoons of water to assure the muffins bake evenly.
Bake muffins for 5 minutes at 425F degrees. Lower temperature dial down to 350F degrees and continue to bake for about 15 more minutes* until the muffins are set and lightly browned or until a toothpick inserted in the center comes out clean. Baking in high temperature for 5 min and then bringing down the temperature gives the muffin a high dome. Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely before glazing.
* - 15 min for medium sized muffin pan, 11 min for mini muffin pan
