- 2 big bananas, mashed
- 1/2 cup sugar
- 1/4 cup oil
- 1 cup sour milk or yogurt or
buttermilk (powdered is fine)
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 2 cups all-purpose or whole wheat
flour or a combination
Peel the bananas and plop them into a big
bowl. Use a whisk to mash them until they
are almost liquid. Add the sugar and oil.
Beat until the mixture is somewhat smooth
and fluffy. Add the yogurt or buttermilk and
salt, mixing again. Finally measure in the
baking powder and flour. Stir it all up
until all of the dry particles are nicely
moistened, but the batter is still lumpy.
Don't mix it smooth, muffins need lumps to
give them their characteristic texture. Oil
up a dozen muffin cups. Drop the batter into
the cups, filling them up about 2/3 full.
This recipe makes a few more than a dozen,
maybe 15 grand total. Usually I use a 12-cup
muffin pan and the make a couple of extra
big muffins in custard cups. Use the
resources available to you to figure this
out best for your own circumstances. Bake
the muffins at 400° for about 20 minutes.
Remove from the oven and cool for a few
minutes before removing from the pans. Serve
with margarine or peanut butter or red
jelly.
If desired, you may add a 1/3 to 1/2-cup of
chopped nuts during the final mixing. Pecans
and Walnuts are traditional.
If desired, you may add a 1/3 to 1/2-cup of
chopped nuts during the final mixing. Pecans
and Walnuts are traditional.
Susanne's Notes:
I made these for breakfast with whole milk
yogurt thinned out with a bit of milk.
Didn't have any nuts in the house, so I
added some oats to the batter instead. I
sprinkled a few more oats on top of each
filled muffin cup and then sprinkled a
little sugar on top which gave them a nice
crunchy top. Don't use paper muffin cups for
these. The paper really sticks and you lose
about 1/3 of the muffin when you try to
unwrap it.
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