See, what did I tell you, poor banana management!
And then I played around with this small batch banana muffin recipe and made it better. So good in fact that a couple of bananas to make this recipe again, are highly sought after. I would like to present a better banana muffin, made with whole grains.
|Better Banana Muffins, fresh from the oven.|
Whole Grain Banana Muffins, a small batch recipe
adapted from: Banana Muffins
350 degree oven
3/4 c all purpose flour
3/4 c whole wheat pastry grind flour (important use the pastry grind for a tender muffin)
1 1/2 t baking soda
1/2 t salt
1/2 c sugar
1 t vanilla
1/2 c buttermilk
1/4 c oil
2 bananas, mashed well with a fork
2 T sugar
1/4 t cinnamon
In a large bowl, whisk together the dry ingredients. Make a well in the center of the mixture. Add all liquid ingredients, adding the egg last. Beat the egg into the milk mixture in the center of the well, add the mashed bananas and fold entire contents together.
Divide into 6 prepared muffin cups. Combine the remaining sugar and cinnamon, sprinkle evenly over the tops of the muffins.
|A little sugar and spice over the top before baking.|
Bake 20-25 minutes or until done in your oven. Let rest 5 minutes, carefully loosen around the edges (if not using liners) and tip over in the cups to cool completely.
Makes 6 delicious muffin.
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full plate thursday @ miz helen's