Friday, May 21, 2010

Whole Wheat Banana Muffins


2 cups whole wheat flour
1 and 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
3 large ripe bananas, mashed well
2 large eggs, lightly beaten
1/2 cup maple syrup
1/2 cup brown sugar
1/3 cup milk
1/4 cup canola oil
1 tsp. vanilla extract


Preheat oven to 375 degrees F and place the oven rack in the middle of the oven. Butter or spray a 12 cup muffin tin or line with paper liners.

In a large bowl whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.

In another large bowl combine the mashed bananas, lightly beaten eggs, maple syrup, brown sugar, milk, oil, and vanilla extract.

With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. Divide the batter evenly among the 12 muffin cups, filling them ¾ full. I like to sprinkle a little bit of cinnamon on the top of each muffin at this point.

Bake about 18 - 22 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

I garnished some of mine with a little swirl of cream cheese icing and a sliced almond! They turned out super cute and would be perfect to serve as a mini-dessert at a party.

*Recipe adapted from Joy of Baking

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