Whole Wheat Banana Muffins (updated)

Whole Wheat Banana Muffins

1 stick butter

1/2 C light brown sugar

2 eggs

1 C whole wheat flour

1/2 C white flour

1 tsp baking soda

1/2 tsp salt

3 large ripe bananas smashed

1/4 C sour cream

  1. Preheat oven to 350 degrees.
  2. In a medium size mixing bowl cream butter and sugar. Add egg and beat some more.
  3. Add smashed bananas. Stir to mix.
  4. Add flours. Sprinkle baking soda and salt evenly.  Stir with a fork until the dry ingredients are just moistened.  Do not over-mix.
  5. Place baking cup papers into a 12 cup muffin pan.
  6. Fill each cup 3/4 full.
  7. Bake 20-22 minutes.

 

Update 04.15.17

I’m at the point in life where I buy just 2-3 bananas at a time.  Since bananas conspire to all ripen simultaneously buying a small number of fruit also cuts down on the amount of muffins in the freezer.

The Boss ate the last one from the freezer this week.  So I had to make more.

Since recipes gradually change over time today was a good day to update my World Famous Whole Wheat Banana Muffin recipe.  As always I’ve left the original intact for all you purists out there.  The changes are subtle but they do make a difference.

Butter not margarine and sour cream instead of buttermilk or yogurt.  Two eggs instead of one.  I find these little changes make a softer, fluffier muffin.

And for non-family member readers this recipe is not Daughter-in-Law Approved (yet).

 

Whole Wheat Banana Muffins

Whole Wheat Banana Muffins

1 stick butter or margarine

1/2 C brown sugar

1 egg

1 C whole wheat flour

1/2 C white flour

1 tsp baking soda

1/2 tsp salt

2 large ripe bananas (or 3 small) smashed

1/4 C plain yogurt

  1. Preheat oven to 350 degrees.
  2. In a medium size mixing bowl cream butter and sugar. Add egg and beat some more.
  3. Add smashed bananas. Stir to mix.
  4. Add flours. Sprinkle baking soda and salt evenly.  Stir with a fork until the dry ingredients are just moistened.  Do not over-mix.
  5. Place baking cup papers into a 12 cup muffin pan.
  6. Fill each cup 3/4 full.
  7. Bake 20-22 minutes.

 

This morning I got a little lightheaded after a walk.  After a quick glance at the clock (it was 9:30 am) I realized I had not eaten any breakfast.  I’ve come to realize this symptom as low blood sugar.  I needed to eat something STAT!

Whole wheat banana muffin, banana, and milk.  I felt better immediately.

This recipe is adapted from Jean Hewitt’s Natural Foods Cookbook.  I’ve changed only a few things.  For example, the original recipe was for banana bread.  Well, that took too long to bake and I ended up having to slice and wrap individual pieces to freeze.  So I started making muffins instead.  The muffins freeze well and thus, instant homemade breakfast.  Since I always buy too many bananas I always end up making muffins.

Update 10.05.14

For the first time I had to go out and buy a ripe banana to make these muffins.  There were two aging pieces of fruit on the counter when The Boss said,

“Why don’t you make banana muffins?”

So with banana muffins on my mind, so too came some cooking tips.  I always use paper muffin cups rather than greasing and filling the muffin tins.  Of course, there are two schools of thought here.  I prefer less fat and muffins that fly out of the cups when you turn the muffin tin upside down.  You can add nuts or chopped fruit to this recipe.  Then you’ll have a new recipe like Banana Nut Muffins with Raisins or something similar.  A chopped fresh apple works well too.  Feel free to use real butter instead of margarine.  Real butter makes a more moist richer muffin.

And for my non-family member readers this recipe is Daughter-in-Law Approved.

It’s that good.