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Banana Bread Muffins: 20 Seconds and You Have the Rest of the Morning Off

My youngest is finally old enough that I don’t have to get out of bed with him every morning.  That is a wonderful milestone because my boys are notorious morning people.  Perhaps it’s just me, but in the summer, particularly after a long night writing, I just want to sleep in.

These muffins are a quick feel-good-about-yourself breakfast you can serve the kids.  If you make them ahead of time and freeze them, a quick 20 seconds in the microwave will have them ready and on their plates before you even fully open your eyes.   So make these some night when you aren’t too tired, and give yourself a few mornings off.

I made a banana bread on my other blog about 2 years ago.  I used white flour for the recipe, but afterwards discovered the joy of whole wheat pastry flour.  They sell it at most health food stores now, and I imagine some really good grocery stores as well.  My favorite brand is the Arrowhead Mills Organic Whole Grain Pastry Flour.

Theirs is so light and fine, once it’s in a flavorful cake like banana bread, or a spice cake, or even chocolate chip cookies, you can’t even tell it’s in there.

If you can’t find the whole wheat pastry flour, regular white flour will substitute in perfectly fine.

Banana Bread Muffins

2 cups (300g) whole wheat pastry flour
3/4 teaspoon baking soda
3/4 teaspoon coarse salt
3 large, very ripe bananas
1 cup (220g) organic sugar (it has an earthier flavor, but regular is fine)
1/3 cup (60g) low-fat sour cream
2 eggs, beaten
1 stick (8 tablespoons or 110g) unsalted butter, melted
1 1/2 teaspoons pure vanilla extract

1. Preheat oven to 350 degrees (180 degrees, Celsius). Spray a non stick muffin pan with non-stick cooking spray. In a medium bowl, sift together flour, salt, and baking soda. Set aside.

2. In a large bowl, mash bananas until almost smooth, but still chunky. Stir in sugar, butter, eggs, sour cream, and vanilla.

3. Carefully fold flour mixture into banana mixture. Stir until just incorporated. Batter should be lumpy, with no dry spots.

4. Fill each muffin tin 2/3 full. Place on a large cookie sheet and bake at 350 degrees, until a toothpick, inserted in the center muffins, comes out clean, about 20-25 minutes.

5. Let cool in pan for at least 10 minutes. Invert muffins onto a cooling rack. Serve warm, or allow to come to room temperature and freeze.

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