H goes through stages where he will eat 2 banana's a day and then for the next week or two, will not touch them. So, we tend to have a few left over bananas, almost going to waste, that get thrown in the freezer. Yesterday, I opened the freezer door and an avalanche of frozen banana's almost broke my foot. Therefore, banana muffin's were required......
I have adapted this recipe from a few different ones that I have seen/used via All Recipes website. I use a combination of whole wheat and AP flour and applesauce instead of butter/oil to make them a tad more healthy. I also cut the sugar down which I am going to continue to try to do so until I get a batch that tastes bad and then I'll repost to let you know the least amt needed (for those of you with little ones...) This recipe can be made with entirely AP (all purpose) flour as well as 1/3 c butter/oil (butter melted) instead of the applesauce.
Enjoy!
Banana Muffins
3/4 c AP flour
3/4 c Whole Wheat Flour
1 t baking powder
1 t baking soda
1/2 t salt
1-1.5 t cinnamon
3 banana's, mashed
1/2 c sugar
1 egg
1/2 c applesauce
1 t vanilla
Cooking Spray for muffin pan
Preheat oven to 350 degrees.
In medium bowl, mix flours, baking powder, baking soda, salt and cinnamon. Use a whisk to be sure to get the dry ingredients well blended (or you can use a sifter but I don't own one.) In a larger bowl, mash bananas. Add sugar, egg, applesauce and vanilla to bananas and mix well. Stir in your dry ingredients being sure NOT TO OVER MIX....just stir until you don't see any more flour streaks and then STOP. Over mixing muffin mix makes dense rock hard muffins, which are yucky!
Spray muffin pan, I use mini muffin pan's because H likes them that size for his lil' hands...and so he can shove the whole thing in there and proceed to run around and give me a heart attack (see photo below.)
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| such a sloppy baker... |
Fill to top and bake for 10-13 minutes...poke with toothpick and your ready to go...Careful these babies are HOT HOT HOT.....
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