Banana Muffins

Photo by Emily Hale

Here is another excellent recipe from the Perry Family reunion recipe book. It was submitted by Jenny, my lovely and talented sister in law who I think of as a healthier, whole food recipe seeker version of me.

The recipe came from Super Natural Cooking by Heidi Swanson, but I adapted it a little due to necessity, ambition, as well as accident (oops, I added a whole stick of butter instead of 6 T). Notice how decadent the picture looks, thanks to the extra two tablespoons.

I like to add Hodgson Mill Multi Grain cereal with flaxseed and soy to muffin batter because it adds excellent fiber and protein as well as a little texture. They mill the flaxseed so that you don't miss out on the Omegas that you might not get with whole flaxseed. I mean, have you ever tried to bite into a flaxseed? Those things are like slippery little time capsuls that go through your system and come out whole. Lovely image, sorry.

These muffins are tasty and sweet and can be made with all whole wheat flour, white whole wheat flour, or a combination of flours. If you don't use the multigrain cereal, increase the total flour to equal 2 cups. This is how I made it...

Banana Muffins
3/4 C whole wheat flour
1 C white flour
1/3 C multigrain cereal
2 t baking powder
1/2 t salt
1 1/4 C chopped, toasted walnuts (optional)
6 T butter, room temp (or use the whole stick like I did by accident. Mmmm, buttery)
3/4 C sugar
2 eggs
2 t vanilla
1 C plain yogurt
2 - 3 smashed, overripe bananas

Heat oven to 375. Grease and flour muffin tin (this makes about 24 small, not mini, muffins or 12 large muffins) In a large bowl cream butter and sugar together. I prefer to do things like this by hand, making it less fluffy and resulting in a denser end product. But you can use a mixture and beat until fluffy if that's what you like. Add eggs one at a time, then vanilla, yogurt and bananas. In a separate bowl whisk together flour(s), baking soda, salt, and 3/4 C nuts (of using). Gently add to banana mixture and do not overmix. Scoop batter into prepared muffin pans and top with remaining nuts, if using. Bake about 20 minutes, rotating pans halfway until golden and just set on top.