Tuesday Morning Banana Muffins
Those who know me well, know I am a little weird, and that I am also ever so particular
about my bananas (I like to eat them on my cereal when they are neither too green nor have started to have brown speckles on them), my just purchased bread from the store (No sacker boy/girl it doesn't go in the same sack as the milk!) actually I don't say this out loud - I just re sack it. Truely though which one is more rude? And then I have my issue with which towel in the kitchen to use for drying hands or drying dishes (I'm not such a freak any more about the bathroom towels!). And last but probably not least, someone else using "my" pillow.
Ingredients
- 1 cup butter, unsalted
- 1/2 cup granulated sugar
- 1/2 cup splenda
- 4 bananas, mashed
- 1 cup all-purpose flour
- 1/2 cup 100% whole wheat flour
- 1/4 cup wheat bran
- 1/4 cup ground flax seed
- 1 teaspoon baking soda
- 2 eggs, beaten
- 1/2 cup optional ingredients: craisins, mini chocolate chips, walnuts, shredded or pured carrots or sweet potatoes, blueberries, blackberries, strawberries or raspberries
Directions
- Cream together butter and sugar. Add mashed bananas, soda and salt mixing well with wooden spoon or rubber scraper.
- Add flours, wheat bran and flax seed a 1/4 cup at a time mixing well with wooden spoon or rubber scraper.
- Using a wire whisk, whisk your eggs until beaten. Fold eggs in to above ingredients. At this time you will also fold in any of your optional ingredients. Remember to mix with a wooden spoon or rubber scraper until mixture is just moist, do not over mix.
- Bake in pre-heated 350 degree oven for 20-25 minutes, or until tops are slightly golden and there is no batter in the middle when using a cake tester in middle muffin of muffin pan.
- Allow to cool in pan for 5 minutes, then transfer muffins to cooling rack to finish cooling.
- Enjoy as a traveling snack with a box of milk or 100% fruit juice. Healthy and tasty!!
