Better Whole Grain Banana Muffins, small batch cooking

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Bananas are tricky, one moment not ripe enough to eat, then the next, too ripe to eat fresh, but now needing to be baked into something delicious. Often times I have struggled with overripe bananas because there were not enough for a standard batch of (12) muffins. The only solution was to place them in the freezer to wait for more bananas and finally be used in something, anything actually.......only to be forgotten about until it was too late.

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 Whole Grain Banana Muffins, small batch cooking.
Better Banana Muffins, fresh from the oven.

Whole Grain Banana Muffins, a small batch recipe
adapted from: Banana Muffins
350-degree oven

Note: this recipe makes 6 large muffins or 12 standard-sized.

3/4 c all-purpose flour NOTE, you may use all whole grain flour if desired.
3/4 c whole wheat pastry grind flour (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
1 egg

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.

Whole Grain Banana 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 (large, see the note above) delicious muffins.


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  1. they sound great,, I mentioned to you I have been experimenting with small batch cooking and this will be a great one to add to my list,,I found that its difficult to go much smaller than 6 muffins,, the recipes I tried for two or four muffins were too eggy,, hope you are all well,,

    1. I agree, 6 muffins works well for small families without the eggy overtones of a smaller batch, thanks for stopping by.


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