Ingredients:
1 1/2 cup (375 ml) unbleached flour
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2 ml) salt
1/2 teaspoon (2 ml) cinnamon
1 cup (250 ml) mashed banana (1 large or 2 small very ripe bananas)
1/4 cup (60 ml) sugar
2 Tablespoons (30 ml) milk
1 teaspoon (5 ml) vanilla
1/3cup (80 ml) vegetable oil
1 egg
Directions:
Blend all dry ingredients together in a large bowl or measuring
cup. Mix the mashed banana, sugar, milk, vanilla, oil and egg.
Combine the two mixtures until just moistened – don’t overmix.
Using 2 spoons, drop into 12 lightly greased muffin tins. Bake at
350°F (175°C) for 18 to 20 minutes. Makes 1 dozen muffins.
Variation: Blueberry Banana Muffins
Add 1/2 cup (125 ml) fresh or frozen blueberries just before
baking. (If using frozen, toss blueberries lightly in flour before
adding.)
Variation: Whole Wheat Banana Muffins
Substitute half or all of the flour with whole wheat flour.
