Fluffy. Comforting. Sweet. Moist. Warm. Delightful.
I know most of the United States has reached summer, but how can one resist warm, fluffy, light, and moist banana muffins. Although I live in a southern state, which is known for its heat, the weather has been quite rainy. I love to bake these banana bread muffins on days like those. But regardless of the weather , these fluffy delights will make anyone feel warm on the inside.
These are some of the main ingredients.
When I am making a recipe, I always notice that there is one specific tool that makes the recipe that much easier to make! For this recipe it is this ice cream scooper. For each muffin 1 scoop creates the perfect sized muffin.
Prep Time: 20 Total Time: 25 Yield: 11
recipe:
2 Tbsp (14 g) ground flaxseeds
6 Tbsp (90 mL) water
4 ripe bananas
¼ cup (60 mL) vegetable oil *
½ cup (100 g) granulated cane sugar
1 tsp (5 g) baking soda
½ tsp baking powder
½ tsp salt
1 tsp (5 mL) pure vanilla extract
1 tsp (3 g) ground cinnamon
1¾ cups (219 g) all-purpose flour
Spray oil
directions:
1. Preheat oven to 350° F.
2. Mix water and ground flaxseed in a small glass. Let sit for 5-10 minutes.
3. Mash ripe bananas in a large bowl.
4. Add vegetable oil, cane sugar, baking soda, baking powder, salt, vanilla extract, cinnamon, and flax egg to the mashed banana. Mix well.
5. Sift in all purpose flour. Mix until smooth, do not over mix.
6. Spray cupcake pan with oil.
7. Evenly scoop muffin batter into pan.
notes:
*Oil: not need, or can be replaced applesauce or more banana
Kristin Gabrielle 