Every time I have a few overripe bananas, I whip these up. They are quick and easy to make, and are so moist and delicious that they don't last long.
The recipe makes 18 muffins (fill muffin cups around 1/2 - 2/3 full) or four mini loaves.
Today, we brought these to school for my son's birthday snack (we left out the nuts) and the kids loved them.
3/4 cup granulated sugar
1/3 cup canola oil
2-3 large bananas
3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp pure vanilla extract
3/4 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts (optional)
1. Heat oven to 350 degrees F.
2. Beat sugar, oil and eggs. Mash bananas until they are lumpy. Stir in bananas, nutmeg, cinnamon, vanilla.
3. Stir in baking soda and salt until combined, then quickly follow with the whole wheat and all purpose flour. Again, stir until combined.
4. Fold in the nuts.
5. Pour into 4 greased mini loaf pans or muffin pan. Cook until golden brown and there is a bit of spring when you press on the top. For muffins, that's usually about 15 minutes (but watch carefully). For the mini loaves, check after about 20 minutes. As with all cooking, pulling food out of the oven before it dries out is key!
If you want to goose the health of this recipe, you can substitute some of the whole wheat flour with ground flax seed.
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