Thursday, September 23, 2010
Just as with desserts, my husband and I differ slightly when it comes to our preferences for muffins. He likes chocolate chips in his; me, definitely not. He likes his to be "normal"; I like to add some zest or dried fruit or even nuts (which he absolutely hates). One thing that I absolutely prefer in my muffin is for it to have some substance to it, as I typically try not to eat cupcakes for breakfast. These banana muffins are one of my absolute favorite muffins! I love that they are dense, not light and fluffy. I love that they are more along the healthy spectrum than not. I love that they are simple and easy to make. I love them plain and unfrosted. I love to make a double batch and toss the extras in the freezer for another time. Go for it--you know you want to make these too!
Adapted slightly from: The Cook's Encyclopedia of Baking
2 cups flour (can substitute half with whole wheat flour even)
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 large ripe bananas
1/3 cup dark brown sugar, firmly packed (I have used light brown sugar before and it is acceptable)
1/4 cup canola oil (or applesauce)
1/4 cup raisins (optional)
Preheat oven to 375 degrees.
Line 12 muffin cups with paper liners or non-stick cooking spray or butter.
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
With an electric mixer (or in the bowl of a stand mixer), beat the peeled bananas at moderate speed until mashed. Beat in egg, sugar, and oil.
Add the dry ingredients and beat in gradually, on low speed. Mix just until blended. If desired, add in raisins and stir to incorporate.
Fill the prepared muffin cups 2/3 full. For even baking, fill any empty cups with water.
Bake until the tops spring back when touched lightly, about 20-25 minutes. Transfer to a rack to cool.