whole wheat banana muffins
I hate when produce goes to waste, so I love anything that can save over-ripened fruit. Banana bread muffins are the perfect example of making use of some fruit that's been left a little too long. As the banana ripens, its starch is broken down into sugar. The really, really ripe bananas are really, really sweet! So even better than saving this fruit from a bleak, inedible future, you can use less sugar in your recipe. The next time you have a banana that's a bit old or beaten up, peel it and freeze it! Once you have three or four, thaw them and turn that mush into some sweet, delicious muffins!
- wooden spoon
- rubber spatula
- muffin cups
- muffin baking forms
- Click an ingredient to tick it off the list.
- This recipe is available in metric and imperial.
Cream butter and brown sugar with a wooden spoon or in a mixer with a paddle attachment.
Add egg and vanilla. Mash the bananas to the desired consistency and add to the mixture.
In a separate bowl, mix together the whole wheat flour, cinnamon, nutmeg, baking soda and salt.
Add the dry ingredients to the banana mixture. Once thoroughly mixed, spoon into muffin forms.
Top muffins with cinnamon sugar and bake for 18-20 minutes at 325º F165º C.
Let them cool for about ten minutes, then transfer the muffins to a wire rack.
Store muffins at room temperature in an air-tight container. Muffins will keep for 3-4 days.