Finally I got some very ripe bananas to try out Martha Stewart’s muffin recipes.
Once again, Ms Stewart was so on top of things for this recipe, always properly tested, the muffins turned out perfect and delicious, as everything that comes out of her empire.
Anyway, ripe bananas, whole wheat flour, brown sugar, that can be substituted by any other sweetened you want, make up for a great combination of both, flavor and texture.
Healthy banana muffins
12 large muffins
4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish
1 cup packed light-brown sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 tablespoon pure vanilla extract
Preheat oven to 350 F and line a muffin pan with paper liners.
Peel 4 bananas and mashed them well. Add brown sugar, oil, and egg; beat until smooth. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined. You can use a portable electric beater at this point to make sure the bananas were well mixed but don’t over beat.
Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool.
Enjoy and thanks for stopping by!
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