We'll even give you song suggestions with our recipes!
If you want to join our group of merry bakers, email Sam at greeneggsandham76@gmail.com.
These are so yummy. I found a mini muffin pan while making them last week and the minis were so crisp and good that they were eaten before they fully cooled.
1 3/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar ( I often use either Organic Sugar, brown sugar or Splenda for baking)
2 large eggs
4 medium to large very ripe bananas, mashed
3/4 cup walnuts
Extra sugar for sprinkling
Preheat oven to 350F, lightly butter muffin cups or set up muffin cups.
In a large bowl, sift together flour, baking soda, baking powder, and salt; set aside.
In a second large bowl, beat the butter for 1 minute on low speed until light and creamy. Add sugar 2 Tbsp at a time. Beat an additional 2 minutes, scraping down beaters and bowl as needed. Add eggs, 1 at a time, beating for 10 seconds between each addition. Scrape down beaters and sides of bowl and continue to beat for 1 minute or until smooth and creamy.
Using a large rubber spatula, fold sifted flour mixture into the butter mixture in 3 additions, alternating with mashed banana in 2 additions. Fold in nuts and transfer to muffin cups. Sprinkle muffins with sugar before putting them in the oven.
For muffins bake 25-30 minutes, until lightly browned and a tester in the center comes out dry. For mini muffins, bake 10-12 minutes.
