I'm calling these Back to School muffins, even thought we enjoy them year round. These will be the perfect thing to give my kids for an after school snack or a little extra thing in the morning. I don't know why but my banana's seem to be going bad faster this summer so we have been making these muffins almost every week. My kids LOVE them and I love getting to use my wheat grinder :-)
Combine in your mixer:
6 Ripe Bananas
1 1/3 C. Canola Oil
2/3 C. Sour Cream
4 Eggs
3 C. Sugar
2 tsp. Vanilla
Mix until completely combined.
In separate bowl mix: 4 C. Whole Wheat Flour, 1 1/2 tsp salt, 1 1/2 tsp baking soda.
Add your flour mixture to the mixer and mix until combined.
Pour into greased/cup muffin tins or a loaf pan. Bake at 350 for 18-20 min. for muffins and 45 min -1 hour for a loaf. For me this makes about 3 1/2 dozen muffins. Enjoy!!
6 Ripe Bananas
1 1/3 C. Canola Oil
2/3 C. Sour Cream
4 Eggs
3 C. Sugar
2 tsp. Vanilla
Mix until completely combined.
In separate bowl mix: 4 C. Whole Wheat Flour, 1 1/2 tsp salt, 1 1/2 tsp baking soda.
Add your flour mixture to the mixer and mix until combined.
Pour into greased/cup muffin tins or a loaf pan. Bake at 350 for 18-20 min. for muffins and 45 min -1 hour for a loaf. For me this makes about 3 1/2 dozen muffins. Enjoy!!
These whole wheat banana muffins look good! I will have to try them out!
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