Saturday, February 27, 2010

Whole Wheat Banana Muffins (All You Magazine Recipe)

I try to eat as many whole grains as possible but I don't have much experience in making homemade baked goods using whole wheat flour. My mom has been experimenting with whole wheat flour and shared some with me. When I saw this recipe in All You, I decided to try it.

The muffins were good but a little dry which can be expected since there is very little fat in them. But they were good with my morning coffee and made for a quick, easy to grab breakfast choice. I would make them again.

Whole Wheat Banana Muffins

1 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
3 large ripe bananas, mashed
2 large eggs, lightly beaten
3/4 cup packed light brown sugar
1/3 cup milk
3 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
12 dried banana chips, optional

1. Preheat oven to 375°F; mist a standard 12-cup muffin tin with cooking spray or line with paper or foil liners. In a large bowl, combine both types of flour with baking powder, cinnamon and salt.

2. In a separate bowl, mix bananas with eggs, sugar, milk, butter and vanilla. Whisk until smooth. Fold banana mixture into flour mixture just until combined and batter forms; do not overmix.

3. Spoon batter into muffin cups; place a banana chip on top of each one, if desired. Bake until a toothpick inserted into center of a muffin comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack for 10 minutes, then turn out onto rack to cool completely.

Nutritional Information
Fat:4g (sat 2g)

All You, MARCH 2010

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