Adapted from Martha Stewart's Recipe
Prep Time: 10 Min
Cook Time: 25 Min
Cook Time: 25 Min
Yields: 18 muffins
Ingredients
Ingredients
- 1 lb ripe bananas (about 3)
- 1 c packed brown sugar
- 1/2 c safflower oil
- 1 c white whole-wheat flour (or all-purpose)
- 1 c whole-wheat flour
- 1 t baking powder
- 1 t baking soda
- 1/2 t salt
- 1/2 c plain yogurt (or sour cream)
- 1 T vanilla extract
Directions
- Preheat oven to 350° and lightly grease muffin cups.
- Peel the bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute.
- Add brown sugar, oil, and egg; beat until smooth.
- Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth.
- Add sour cream and vanilla; beat until combined.
- Fill muffin cups three-quarters full and bake until tester inserted into center comes out clean, about 25 minutes.
- Transfer to wire rack to cool. Store, covered, at room temperature.