These are sooo moist and very banana-y! :) The recipe and the photo are from Martha Stewart
*I never use the extra bananas for garnish unless I'm making them for a special occasion*
Makes 12 Muffins or 36 Minimuffins
4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish (more if making mini muffins)
1 cup packed light-brown sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream (I use fat-free plain yogurt and they turn out great!)
1 tablespoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish (more if making mini muffins)
1 cup packed light-brown sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream (I use fat-free plain yogurt and they turn out great!)
1 tablespoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
1 comment:
I made these as mini muffins and they were fabulous! I took Amie's suggestion to add yogurt instead of sour cream and I substituted applesauce for the oil. They were perfectly moist and chewy!
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