Submitted by :Piggy Giggles
5 bananas (if I have an extra banana I throw it in too)
1 cup sugar
1 cup vegetable oil
1 cup sour cream or plain yogurt (or even milk)
2 teaspoon vanilla extract
3 1/2 cups whole wheat flour (we grind our own White Wheat)
2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt
- In a mixer, mix the bananas until smooth. Add in sugar, egg, oil, sour cream (or yogurt) and vanilla
- In a large bowl, mix the flour, sugar, baking powder, baking soda and salt. Stir dry ingredients into wet ingredients until moistened.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 18-25 minutes or until a toothpick comes out clean. Cooking time really varies depending on how big your muffin cups are and how much you fill them.
- Cool for 5 minutes before removing from pans to wire racks or plate.
Here are some variations to try:
- For chocolate chip banana muffins: add 3/4 cup mini chocolate chips after mixing the wet and dry ingredients (or just enough so you can say they are chocolate chip and convince your child to eat them, but not too many to make them unhealthy. I use the mini chocolate chips because I can use less chocolate but it still looks like more for my picky eater, plus they can’t pick out just the chocolate chips and eat just them)
- For cinnamon banana muffins: add 1-2 tsp of cinnamon to the dry ingredients– depending on how cinnamony you like it.
- For peanut butter banana muffins: add a few tablespoons of peanut butter to the wet ingredients