Recipe #68 - Whole Wheat Banana Muffins

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A healthy alternative to banana bread.

Preheat oven to 375 degrees F and place oven rack in the center of the oven. Line 16 muffin cups with paper liners, or you can butter the muffin cups.

In a large bowl combine the flour, baking soda, baking powder, salt and ground cinnamon.

In another large bowl combine the mashed bananas, lightly beaten eggs, brown sugar, apple sauce (or oil) and vanilla extract.

With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is think and chunky. If added them, fold in the chopped nuts. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.)

Spoon the batter into the prepared muffin tins. Bake about 18-22 minutes or until a toothpick inserted in the center comes out clean.

Place on a wire rack to cool for five minutes and then muffins from pan. Serve warm or a room temperature.

Rating: 6
Time: 1 hour 20 minutes
Serving: 16 muffins
Ingredients: 
1/2 cup (8 tablespoons) butter
1/2 cup brown sugar, light or dark, firmly packed
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup apple sauce (instead of canola oil)
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 medium to large bananas; about 1 pound
1/4 cup honey
2 large eggs
2 cups whole wheat flour
1/2 cup chopped pecans or walnuts, optional