The last banana recipe in the batch. Hard to believe I’ve been doing this for six weeks already! And I’m sleepy from the time change, and very much looking forward to a cup of tea. Muffins go with tea! To the muffinatorium!
Sift in small bowl
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
In large bowl, beat until mixed
1/3 cup oil
2/3 cup brown sugar
1 cup mashed banana
Add dry ingredients to banana mixture. Add 1/2 cup nuts if you wish. Combine 1/4 cup white sugar and 1/2 tsp. cinnamon, and sprinkle on top of each muffin before baking.
350F, 20 minutes.
This recipe was another very simple one. No funny amounts or weird instructions here. Just straightforward dry ingredient / wet ingredient, combine, and go.
The batter was quite liquid. It made one dozen good-sized muffins. I could have stretched it to maybe 16 smaller muffins, had I been so inclined.
A word about the sugar & cinnamon topping: 1/4 cup of sugar makes way too much topping. I put a generous 1/2 teaspoon on each muffin and have loads left over. I’ll just pop it in an empty spice jar and use it for something else, but keep in mind that you will not need nearly as much topping as the recipe calls for.
I didn’t add any nuts; I have a new baby girl in my dayhome now, and her mom hasn’t introduced her to nuts yet. If I were to put nuts in this recipe, I think I’d chop them up fine and use them as topping with the cinnamon sugar rather than folding them into the batter.
If anything smells better than sugar and cinnamon baking, I don’t know what it is. I would make these again for the smell alone.
The cinnamon-sugar topping adds a lovely sweetness and crunch. The muffin itself is surprisingly light given the whole wheat flour, and is moist with a nice banana flavour.
I quite like this one. It’s a good snack muffin, not as hearty & substantial some of the other banana muffins I’ve tried here, but very tasty and a lovely accompaniment to that cup of tea.
Next week: Laura’s Apple Muffins. I do not know who Laura was, but isn’t it fascinating to speculate? Also, Laura’s muffins call for shortening or margarine. Baker friends – will I be able to use butter instead?