I hate wasting food, so this weekend when I noticed that all of my bananas were quickly going bad thanks to the heat (when will I learn that this isn't Canada and I can't leave fruit outside in 40 degree weather?) I knew it was time to make some muffins. I've tried a lot of different recipes for banana muffins, some healthier than others. The recipe that I'm sharing here is one of the semi-healthy ones. It's adapted from Katie Lee Joel's The Comfort Table, a cookbook that I turn to pretty often. So, want to know what to do with your overripe bananas?
2 cups whole wheat flour (or white flour)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup rapadura (or white sugar)
1/2 cup coconut oil (or canola oil)
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
3 medium bananas, mashed
Preheat oven to 180 degrees celsius (350 degrees fahrenheit). Grease a muffin tin; this recipe made 12 regular size muffins and 4 mini muffins. Mix the flour, baking soda, baking powder and salt.
In another bowl, beat together the sugar, oil, eggs, and vanilla until well combined. Alternately add the dry ingredients and the buttermilk in three additions. Gently stir in the bananas.
Pour the batter into the muffin tin and bake for about 20 minutes, or until a toothpick comes out clean.
Enjoy your muffins with a cup of tea!