Whole-Wheat Banana Muffins

Adapted from Martha Stewart's Recipe

Prep Time: 10 Min
Cook Time: 25 Min

Yields: 18 muffins

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

1. Preheat oven to 350° and lightly grease muffin cups.
2. Peel the bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute.
3. Add brown sugar, oil, and egg; beat until smooth.
4. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth.
5. Add sour cream and vanilla; beat until combined.
6. Fill muffin cups three-quarters full and bake until tester inserted into center comes out clean, about 25 minutes.
7. Transfer to wire rack to cool. Store, covered, at room temperature.

View recipe at plantoeat.com