Tuesday, September 30, 2014

Whole Wheat Banana Muffins

These bananas were a tasty snack.  It was great because I used really ripe bananas so they were sweet enough to balance out the whole wheat flour without using any added sugar!  These are not cupcakes (super sweet and filled with sugar) disguised as muffins to try to pass for a healthy option.  Try these muffins for a treat or breakfast and you will not be disappointed.

This recipe makes 12-24 muffins depending on your muffin tin size.

1 1/2 C whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
2 eggs
1/2 C butter, melted
1/3 C honey
2-3 very ripe bananas (2 larger ones or 3 smaller ones), mashed (easy to do with the back of a fork)

Preheat the oven to 350.
Line muffin tins with liners or a light layer of cooking spray (I used "regular" sized muffin tins...that could mean different things to different people, hence the potential quantity of 12-24 muffins).
Put the flour, baking soda, salt, and baking powder in a large bowl.
Add the eggs, butter, and honey and mix until just combined.
Fold in the mashed banana.
Pour evenly into the muffin tins (the batter should come almost to the top of the tin).
Bake for 18-22 minutes until a toothpick inserted into the middle of the muffins comes out clean.
Remove from the pan and cool on a wire rack.

This recipe is adapted from 100daysofrealfood.com.

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