Serving: 1 dozen
Prep Time: 15 minutes
Cook Time: 20 minutes
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.


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