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Sunday, December 8, 2013

Banana Muffins

delicious--is what my hubby says!
These are made of white whole wheat flour, but you could probably use regular flour. My guys say they are good and tasty ;-) --I can't eat them because I am gluten free.

Preheat oven to 350--these make 12 and take about 20 minutes

  • 4 large very ripe bananas mashed (or 5 small ones)
  • 1 egg (beaten)
  • ½ cup sugar
  • ⅓ cup butter, melted
  • 1½ cups plain all-purpose flour or white whole wheat
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda (bicarb)
  • ½ teaspoon salt
  • a sprinkling of cinnamon
  • 1/4 tsp vanilla
  • blueberries if desired!
  1. Preheat oven to 350F
  2. Mash bananas and add  egg, sugar and butter, cinnamon, vanilla and mix well to combine and set aside.
  3. In another bowl add the flour, baking soda, baking powder and salt and whisk well. You could add nuts  here as well.
  4. Add dry ingredients to wet ingredients and mix until nearly all the flour has disappeared. BE careful not to over mix because muffins get tough if you do! Add blueberries if desired gently folding into batter.
  5. Pour into greased cupcake pans or paper lined pans and SPRINKLE with sugar if desired and bake for about 20 minutes. Test with a toothpick.  Remove from pan and cool.


MisSy `ala* FriBBLe~ [ i Veg 2 ] said...

I was searching for a soup recipe tonight to use both the butternut squash and white beans I have and came across this recipe for your banana muffins. AND I HAPPEN TO HAVE RIPE BANANAS!!!

Then I checked out the rest of your blog (LOVE IT BTW)and saw your daughter's recipe for Curried Butternut Squash and Apple Soup. Both recipes look so yummy and I seem to have all the ingredients I need to both veganize and try them for tomorrow's dinner.

Thanks for sharing the recipes. I will let you know how they came out for me!!!!

nannykim said...

Oh , that is cool. I go through spurts as far as vegan goes. Right now I am mixing it up because I am going grain free, but the rest of my family is not. So I have started adding back things I was not usually eating. We had been doing mostly vegan for a it is quite mixed! However, I will see come Feb if it raises my Cholesterol level.

MisSy `ala* FriBBLe~ [ i Veg 2 ] said...

I hear ya, having to cook for others does bring about challenges when your trying to follow a specific diet for yourself. My family eats pasta at least once or twice a week for convenience sake (LOL, my convenience). However I been trying to cut WAY BACK on the carbs but I am the one stuck home with the leftovers calling to me in the fridge. LOL!!!

Good luck on your grain free quest. Will you will using a lot of quinoa in your meal plans? MMMMM, Quinoa!!!

nannykim said...

I love quinoa but it is a grain. I am going on a grain free diet just for a while/ I do have problems with quinoa--I have a digestive problem!! So I am going on a Specific Carbohydrate Diet--which means complex carbs are out but others are in! I will see what happens/ an experiement/ As far as pasta we love it and have it at least 3 times a week!! I am substituting spaghetti squash for myself and the others have the real thing---it all works very well so far!!