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Banana Muffins

banana muffins 2

BANANA MUFFINS

As a child, one of my favorite things to do was to hangout with my grandma while she baked. For 6 month every year she would live with us so the oven got many hours of use while she was around. She made everything from fresh bread to homemade donuts, cookies of every flavor to decorative cakes. One of my all time favorites was banana bread and muffins. I was a typical kid that when bananas got the slightest freckle on them, I wouldn’t touch them. As I got older I realized that this was perfect in my grandma’s eyes because she then would reincarnate the ugly bananas into beautiful fresh baked breads. I have continued this tradition now with ugly bananas, and yes I still like to eat them this side of green. These muffins make a great addition to any meal and go great with coffee or tea. You can also bake them in decorative baking cups and wrap them as gifts.

MAKES 12 LARGE MUFFINS (NOTE: this recipe was written so you can easily split the recipe)

4 cups stone ground whole wheat pastry flour

1/2 cup organic sugar

8 tsp baking powder

1 tsp fresh ground sea salt

2 organic egg, beaten

2/3 cup organic milk

2/3 cup water

1/2 tsp pure vanilla extract

2 cups organic very ripe (the uglier the better) bananas(approx. 4 large bananas), mashed well

4 tbsp organic vegetable oil

Preheat oven to 400 degrees….In a large bowl sift the flour, sugar, baking powder, and salt. In another bowl mix the eggs, milk, water, vanilla, mashed bananas and oil until blended well. Pour the banana mixture into the dry mixture and blend just until completely wet. scoop evenly into well greased muffin tins, they will be full. Bake in the center rack for about 20 to 25 minutes and your testing toothpick comes out clean in the center of the muffins. Allow to cool for 10 minutes before serving. Serve with organic butter and WICKED MARMALADE. ENJOY!

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