One Muffin, Three Ways

Sunday was one of those days where I found myself with a handful of old bananas while cleaning out the kitchen and enough time to do something with them.

Aiming for something (a little) on the healthy side, I took this whole wheat banana recipe found at Joy of Baking, omitted the walnuts and pecans per my man’s request, and made a few finishing touches.

Since Chris loves Vermont maple syrup, I whipped 1/2 c butter with 1/4 c pure Vermont maple syrup for a sweet little smear for his share of the muffins…

…if you’re like me, you smear peanut butter on just about any sweet food, especially when running out the door in the morning with breakfast wrapped in paper towel.

And, for a third variation I rubbed the top of some of the muffins with butter while still hot and sprinkled on a little sugar and cinnamon for good measure.

The only thing better than a delicious muffin is three kinds of delicious muffins!

Whole Wheat Banana Muffins

2 cups whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1 1/ 2 c mashed banana (about 3 large ripe bananas)
2 large eggs, lightly beaten
1/2 c Vermont pure maple syrup (preferably Grade A dark amber)
1/2 c light brown sugar
1/3 c milk
1/4 c canola, corn, or safflower oil
1 tsp pure vanilla extract

Preheat oven to 375 degrees F and place the oven rack in the center of the oven. Line 16 muffin cups with paper liners, or you can butter or spray the muffin cups with a non-stick vegetable spray.

In a large bowl combine the flour, baking powder, baking soda, salt, and ground cinnamon.

In another large bowl combine the mashed bananas, lightly beaten eggs, maple syrup, brown sugar, milk, oil, and vanilla extract. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky.

Spoon the batter into the prepared muffin tins and, if desired, place a slice of banana or dried banana chip on top of each muffin for garnish. Bake about 18 – 22 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.


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