Whole-Wheat Banana Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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There's nothing better for breakfast than a hot fluffy muffin right out of the oven. This Whole-Wheat Banana version is not only healthy but moist and full of flavor. Top each muffin with a dried banana chip for that extra special touch. Ingredients:
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 |
Directions:
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.
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