I've always loved all of the baking recipes from King Arthur flour and knew I wouldn't be disappointed when I found this recipe. It has a combination of whole wheat and all-purpose flour which creates the perfect balance of light and fluffy and whole and hearty. I originally made a batch of these for Neal and I to eat for breakfast throughout the week, but they ended up completely disappearing in about 3 days.. Ha. And I think Neal only ate about 2 or 3... I have no shame. They were worth every little calorie. Plus, they have bananas and whole wheat flour in them, so technically I'm eating healthy, right?.....
(Recipe and picture courtesy of King Arthur Flour)
- 1/2 cup butter
- 2/3 cup sugar
- 1 cup mashed banana (about 2 large or 3 medium bananas)
- 1 large egg
- 1 tsp. vanilla
- 1/3 cup milk
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup chocolate chips OR 1 cup blueberries
Heap the thick batter into the muffin cups, mounding them quite full. Sprinkle the tops with coarse white sparkling sugar, if desired. Bake the muffins 20-23 minutes, or until a toothpick inserted in the middle comes out clean. Remove the muffins from the oven and tilt them in the pan to cool a bit; this will prevent the bottoms from getting soggy. As soon as you can safely handle them, transfer the muffins to a cooling rack to cool completely.
But you HAVE to sneak one or two to eat warm with butter if you really want to live your life right. :)
Makes about 12 muffins.