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Best Banana Muffins

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  • 1 1/2 c. flour (all purpose or white whole wheat)
  • 1/2 c. sugar
  • 1/4 c. brown sugar, packed
  • 1 t. baking soda (just shy of 1 t. for high altitude bakers)
  • 1/2 t. salt
  • 3 - 4 medium ripe bananas (3 if using a.p. flour, 4 if using white whole wheat)
  • 1 egg
  • 1/3 c. vegetable oil or light olive oil
  • 1 t. vanilla
  • 1 T. orange/lemon juice, if using white whole wheat flour

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Directions:

Heat oven to 375.  In large bowl, mash bananas with a fork or potato masher.  Stir in sugars, baking soda, salt, egg, oil, o.j. if using, and vanilla until combined.  Add flour and stir, just until moistened.  Don't go crazy on the stirring, otherwise you'll end up with tough muffins. 

Generously spray a 12 cup muffin tin. Distribute the muffin batter as evenly as you can in the muffin tin.  Don't worry if they're not all even - these are made to be eaten, not to be displayed.  Bake 18 - 22 minutes, or until toothpick inserted in a muffin comes out clean or with some crumbs, but no batter.  

Turn onto a wire rack and cool.  These freeze well if they stay around long enough. 

Makes 1 dozen.

Note:  We've been making these with white whole wheat flour for quite some time and they are just as light, tasty, and popular with the whole family as if they had been made with all purpose.

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Best Banana Muffins

Best Banana Muffins

  • 1 1/2 c. flour (all purpose or white whole wheat)
  • 1/2 c. sugar
  • 1/4 c. brown sugar, packed
  • 1 t. baking soda (just shy of 1 t. for high altitude bakers)
  • 1/2 t. salt
  • 3 - 4 medium ripe bananas (3 if using a.p. flour, 4 if using white whole wheat)
  • 1 egg
  • 1/3 c. vegetable oil or light olive oil
  • 1 t. vanilla
  • 1 T. orange/lemon juice, if using white whole wheat flour

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