Banana Wheat Muffins Recipe

Banana Wheat Muffins Recipe photo by Taste of Home

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"They're moist and delicious," remarks Donna, who enjoys cooking and gardening. "When I use locally ground flour, these muffins have a slight crunch that's delightful.

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Banana Wheat Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

Ingredients

1-1/3 cups all-purpose flour
2/3 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mayonnaise
3/4 cup sugar
1 cup mashed ripe bananas (2 to 3 medium)

Directions

In a large bowl, combine the flours, baking soda and salt. In small bowl, combine the mayonnaise, sugar and bananas; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 272 calories, 15 g fat (2 g saturated fat), 7 mg cholesterol, 304 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Banana Wheat Muffins in Taste of Home December/January 2001, p45

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas