Wednesday, April 4, 2012

White Whole Wheat Banana Muffins

That sounds like an awfully long name for such a simple muffin, doesn't it?

I am quite the fan of white whole wheat. It has a lower gluten content as compared to our United States whole wheat (made from red wheat) but almost the same nutrition content. In my baked goods, it acts more similarly to enriched white flour. Every thing just seems lighter compared to when it is baked with regular whole wheat. If you haven't given it a try, do so! I think you'll be pleasantly surprised.

White Whole Wheat Banana Muffins
adapted from Simply Recipes

4 bananas, mashed
1/3 cup canola oil
2/3 cup sugar
1 egg, slightly beaten
1 teaspoon vanilla
1 Tablespoon strong coffee
1 1/2 cups white whole wheat
2 teaspoons baking soda
pinch of salt
1/2 cup chopped walnuts (you may call them optional but I have no idea why you would!)

1. Preheat oven to 350 degrees F. Place mashed bananas in a large bowl (or mash them in the bowl, as you prefer). Stir in canola oil along with the sugar, egg, vanilla and coffee.

2. In a separate bowl, combine flour, baking soda, and salt.

3. Mix your flour mixture into the banana mixture until just combined. Fold in chopped walnuts.

4. Scoop batter into a lined muffin tin (why would you not use cupcake liners? They make clean up sooooooo much easier!). Bake 25-30 minutes or until a toothpick comes out clean.
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