I made these yesterday, and they were great. If you like a "sweeter" muffin, you might want to try adding additional sugar to the mix.
Banana Muffins
2 big bananas, mashed
1/2 cup sugar
1/4 cup oil
1 cup yogurt or buttermilk (powdered is fine)
1/2 teaspoon salt
3 teaspoons baking powder
2 cups whole wheat flour
Peel the bananas and plop them into a big bowl. Use a whisk to mash them until they are almost liquid. Add the sugar and oil. Beat until the mixture is somewhat smooth and fluffy. Add the yogurt or buttermilk and salt, mixing again. Finally measure in the baking powder and flour. Stir it all up until all of the dry particles are nicely moistened, but the batter is still lumpy. Don't mix it smooth, muffins need lumps to give them their characteristic texture. Oil up a dozen muffin cups. Drop the batter into the cups, filling them up about 2/3 full. This recipe makes a few more than a dozen, maybe 15 grand total. Usually I use a 12-cup muffin pan and the make a couple of extra big muffins in custard cups. Use the resources available to you to figure this out best for your own circumstances. Bake the muffins at 400° for about 20 minutes. Remove from the oven and cool for a few minutes before removing from the pans. Serve with margarine or peanut margarine or red jelly.
If desired, you may add a 1/3 to 1/2-cup of chopped nuts during the final mixing. Pecans and Walnuts are traditional.
1/2 cup sugar
1/4 cup oil
1 cup yogurt or buttermilk (powdered is fine)
1/2 teaspoon salt
3 teaspoons baking powder
2 cups whole wheat flour
Peel the bananas and plop them into a big bowl. Use a whisk to mash them until they are almost liquid. Add the sugar and oil. Beat until the mixture is somewhat smooth and fluffy. Add the yogurt or buttermilk and salt, mixing again. Finally measure in the baking powder and flour. Stir it all up until all of the dry particles are nicely moistened, but the batter is still lumpy. Don't mix it smooth, muffins need lumps to give them their characteristic texture. Oil up a dozen muffin cups. Drop the batter into the cups, filling them up about 2/3 full. This recipe makes a few more than a dozen, maybe 15 grand total. Usually I use a 12-cup muffin pan and the make a couple of extra big muffins in custard cups. Use the resources available to you to figure this out best for your own circumstances. Bake the muffins at 400° for about 20 minutes. Remove from the oven and cool for a few minutes before removing from the pans. Serve with margarine or peanut margarine or red jelly.
If desired, you may add a 1/3 to 1/2-cup of chopped nuts during the final mixing. Pecans and Walnuts are traditional.
