I don’t know if any one shares this problem, but lately I have noticed that all the bananas that I buy seem to go from green to brown so quickly. I am guessing that the bananas were frozen in transport to the stores and this adds to the problem.
So what is a girl to do? In my case, come up with some new recipes for banana bread.
After weeks of banana bread loaves, I needed a change from the usual banana bread slice so I have been making banana bread muffins and I wanted to share the recipe.
I have included a healthier choice flour and oil and the traditional choices of flour and oil. Both combinations produce excellent results.
I personally change the add ons every time I bake them to make life interesting….. I hope you try this recipe and enjoy.
- 2-3 ripe bananas (really ripe bananas make sweeter muffins, the more dark spots the better)
- 1 cup whole wheat flour OR – AP flour
- 2 tablespoons coconut oil OR vegetable oil
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup walnuts, chopped (or substitute any nut of your choice)
- 1/2 cup chocolate chips
Cooks Note: additional add ons – raisins, shredded coconut, dried cranberries, butterscotch chips.
Preheat oven to 350 and line a 12 cup muffin tin with paper liners or grease the pan with a few pats of butter or cooking spray.
In a bowl, mash the bananas, and add in the flour, oil, sugar, eggs, vanilla, cinnamon, baking soda and salt. Mix so all is combined.
DO NOT OVERWORK the batter – this will keep the muffins light and fluffy.
Then add in the nuts and chocolate chips or any additional add ons, mix well.
Divide the batter evenly into the muffin tin cups.
Bake at 350 degrees for 20-25 minutes until golden brown. Cool in the pan for a few minutes and then serve.
Enjoy every bite!
Until my next post, make every day a celebration!
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