whole wheat banana muffins

April 29, 2008 |  Category:   baked goods + desserts recipes


You may already know this, but our daughter Miss C has evolved into quite the picky eater. It has gotten to the point where I now have to disguise some of her previously favored foods – she is that fickle. Her major food groups have narrowed down to plain pasta, rice, apples, and cheese-flavored snacks. Breakfast, however, is her favorite meal of the day so I do my best to cram as much nutrition into her breakfast as possible. She has not been liking bananas lately, but I always buy them anyway, so I made muffins with some overripe bananas the other morning. Muffins almost never get rejected by Claudine and with the addition of some whole wheat flour I actually feel like she is eating well.

Whole Wheat Banana Muffins (makes 12 muffins)

1 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2 bananas
1/4 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Combine flours, baking powder and salt in a bowl. Set aside. Beat the egg and bananas in an electric mixer with the paddle attachment until the bananas are coarsely pureed. Mix in the oil, milk and vanilla. Add the flour mixture and mix until just incorporated. Spray your muffin pan, or line with papers. Spoon the batter into the pan to fill each cavity two-thirds. Bake until done, maybe 15 to 20 minutes (I never use a timer, I just seem to sense when they are done). Cool for a few minutes before removing from the pan.

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  • Casper May 2, 2008 at 2:56 pm

    Made your muffins last evening, delicious!