When they first started talking about another storm and then the potential for a significant amount of ice after the snow I had my freak out moment. And then I made muffins.
Muffins are probably a better option than the cookies I made last week for the storm. Although now I am thinking I should pop some of those in the oven too just in case.
These muffins came together very quickly. They are fairly healthy with half of the flour coming from whole wheat, plain yogurt and oil. You could cut back on the sugar a bit too if desired but no more than 1/4 cup.
I actually had about 3 yesterday. So much for storm prep!
Classic Banana Muffins
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Keywords: bake breakfast banana
Ingredients (12 muffins)
- 3 ripe bananas
- 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 plain yogurt
- 1 tablespoon pure vanilla extract
Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
Peel three bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute.
Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low.
Add flours, baking powder, baking soda, and salt; beat until smooth.
Add yogurt and vanilla; beat until just combined.
Fill muffin liners three-quarters full. Bake until center is firm and tester inserted into comes out clean, about 20-25 minutes for regular muffins, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
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