Recipe: Halloween Banana Sweet Potato Muffins
Spook your guests with a scary good batch of muffins. Your neighbors will surely come trick-or-treating at your door for a breakfast treat when they smell this delicious combination of bananas and sweet potatoes! Read more
Recipe: Banana Chocolate Chunk Muffins
Muffins are such a delight. Adding a little chocolate and banana to these little guys make for a wonderful on-the-go breakfast dessert. Bananas are a great pair with warm, gooey, chocolatey muffins! You can’t just eat one! Read more
Whole Wheat Banana Bread Muffins
These healthy banana bread muffins are a great treat that can be readily available to reheat in the microwave if you’re on-the-go and have 20 
seconds.
- 2 cups (300g) whole wheat pastry flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 3 large, very ripe bananas
- 1 cup (220g) organic sugar (it has an earthier flavor, but regular is fine)
- 1/3 cup (60g) low-fat sour cream
- 2 eggs, beaten
- 1 stick (8 tablespoons or 110g) unsalted butter, melted
- 1 1/2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees (180 degrees, Celsius). Spray a non stick muffin pan with non-stick cooking spray. In a medium bowl, sift together flour, salt, and baking soda. Set aside.
- In a large bowl, mash bananas until almost smooth, but still chunky. Stir in sugar, butter, eggs, sour cream, and vanilla.
- Carefully fold flour mixture into banana mixture. Stir until just incorporated. Batter should be lumpy, with no dry spots.
- Fill each muffin tin 2/3 full. Place on a large cookie sheet and bake at 350 degrees, until a toothpick, inserted in the center muffins, comes out clean, about 20-25 minutes.
- Let cool in pan for at least 10 minutes. Invert muffins onto a cooling rack. Serve warm, or allow to come to room temperature and freeze.
Source: Babble
