How often have you tried preparing a muffin recipe boasting 12 or 24 muffins and ended up with several disappointed empty cups? I do that all the time. Even when I (shamefully) tried these ready-made-just-add-water muffin mixes, I still had to leave some of the cups muffin-less. Now that my conscience is clear, I can proceed to give you this favorite recipe for whole wheat banana muffins I make every time my bananas reach old age. I openly admit that I always end up with 9 muffins, baked in a standard large silicone muffin pan. I decorate each of my muffins with a large walnut, but you can definitely switch that up with other nuts, a piece of chocolate or nothing at all. Awesome with a cup of coffee as an afternoon snack. If served to rugrats, omit coffee and walnut.
Whole Wheat Banana Muffins
2 ripe bananas
1 large egg
3 Tbsp tub margarine/room temperature butter
1 tsp vanilla
1/4 cup brown sugar
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
9 walnuts (optional)
1. Preheat your oven to 375 F ( 190 C).
2. In a bowl, mash your bananas well with a fork, add butter, sugar and vanilla. Create a small space for beating your egg in the very same bowl then mix with the rest (you can SO do this with a mixer if you feel like cleaning it after).
3. Mix dry ingredients together and add to the banana mixture. Mix until combined.
4. Spray muffin pan with oil spray (or use some more butter) and divide mixture equally between the cups (I always end up with 9). Decorate if you wish with above mentioned walnuts or other goodies.
5. Bake for 15-20 minutes, until the edges look golden brown. Do not over bake or the muffins will dry up.