I'm Going Bananas & Blueberry Muffins

It has been a busy week!  Between baseball practices, work gatherings, family dinners, and head colds this week has flown by and I realized I hadn't posted anything new.  When we got back from our family dinner tonight I felt the need to bake up some banana muffins.  It really had more to do with the extremely over ripe bannas that were sitting on the counter, beckoning me to mash 'em up into an oh so yummy batch of muffins than the need to have something for the teen age bottemless pit to snack on.  This recipe I have had hand written in my recipe binder for longer than I can remember.  I have made so many changes and notations in the book that it has become my own famliy recipe.  I usually turn loaf recipes into muffins to help with portion control...although the bottomless pit sometimes makes that attempt futile!

Banana Bread/Muffins
Printable recipe

Over ripe bananas are sweeter

• 1/3 cup canola oil
• 1 ¼ cups sugar
• 2 eggs
• 5 bananas over ripe...the more over ripe the better
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1/4 cup wheat bran
• 1 tsp salt
• 2 tsp baking soda

Possible add ins:

• Chocolate chips, blueberries, nuts, 

Preheat oven to 350 degrees F

In a bowl mix together:

• 1 cup ap flour
• 1 cup wh wh flour
• 1/4 cup wheat bran
• 1 tsp salt
• 2 tsp baking soda

Set this flour mixture aside.

In the bowl of a stand mixer (or a bowl with a wooden spoon..whatever you have) mix together until well combined:

• 1/3 cup canola oil
• 1 ¼ cups sugar

Add and mix well:

• 2 eggs

Now add and mix well;

• 5 over ripe bananas

Mix well, mashing the bananas up as you go.

Add the flour and mix until just combined.  Remember that with muffins you do not want to over mix the batter or the muffins will be tough.

This will make 2 loaves or about 24 muffins (depending on size of muffins)

Muffins bake for 20 to 25 minutes.

Loaves bake for 40 – 45 minutes or until golden brown and the top springs back when pressed with your finger.