Sunday, November 21, 2010

Whole Wheat Banana Muffins

Moist Whole Wheat Banana Bread Recipe and Instructions:

Be sure to use ultra ripe bananas for this. Their skins should be mottled black and they should feel soft to the touch. Using what you would normally consider to be ripe bananas will diminish the bread’s rich flavor. Recipe from

½ cup (1 stick or 4 ounces) unsalted butter
½ cup (3 ¾ ounces) packed light or dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups mashed ripe banana (3-4 medium to large bananas)
¼ cup (3 ounces) honey
2 large eggs
2 cups (8 ounces) whole wheat flour, traditional or white whole wheat
½ cups (2 ounces) chopped walnuts (optional)

Preheat oven to 350 F degrees. Instead of Lightly greasing a 9 x 5 inch loaf pan as the recipe suggested, I put muffin papers in muffin tins. It yielded about 18 muffins.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared muffin cups and let it rest at room temperature, uncovered for 10 minutes.
Bake the bread for 50 minutes. I baked the muffins for 10-15 minutes. When baking as a loaf of bread, lay a piece of foil gently across the top and bake until a cake tester (like a toothpick or fork) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread/muffins from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.
My kids loved this recipe and it turned out great! definitely one I will make again.