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Very banana muffins

June 1, 2011

The other day my mom bought whole wheat flour, in attempts to get my family to eat more whole grains whenever she made baozi and mantou. Since we had an overabundance of very ripe bananas, I decided to bake banana muffins for breakfasts and included the flour. I basically took a basic banana bread recipe and substituted banana for a lot of the oils and fats.

While I didn’t want the muffins to be too oily or rich, I didn’t want to forsake the moist texture that only oil could do in a recipe to save an otherwise dry, crumbly texture, so I added a little to the batter. I also added sugar to round out the flavor of the whole wheat as well as help add volume to the muffins. What came out was a delicious overnight muffin.

2 1/2 cups mashed banana
3/4 cup organic cane sugar
1/4 cup oil
8 drops of vanilla flavored liquid stevia
1 1/2 cup of whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

(1) Preheat the oven to 350 degrees F.
(2) Add the banana to a bowl and mix well with sugar, oil, and stevia.
(3) To another bowl, add the flour, baking powder, baking soda, and salt, and mix well. Gradually mix into the banana mixture, careful to incorporate all the whole wheat into the wet ingredients, but not to overmix.
(4) Lightly grease a muffin or mini muffin pan and add batter until wells are about 3/4 full. Bake in oven for about 15 minutes, or until the batter turns golden-brown and a toothpick comes out clean.
(5) Leave in refrigerator overnight to allow flavors to mix. Enjoy for breakfast!

Dai Dai


From → Recipes

One Comment
  1. I’m not that much of a internet reader to be honest but your sites really nice, keep it up! I’ll go ahead and bookmark your site to come back later. Many thanks

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