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This recipe was featured in Breakfast Pastries.
Jileen Platt | Bowie-Cass EC
An unexpected blend of spices and a moist texture set these banana muffins apart. Adding a bit of whole-wheat flour lends a satisfying texture and balances the sweetness. For a crunchy topping, sprinkle cinnamon and coarse sugar over the tops of the muffins before baking.
2 cups all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cardamom
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1 1/2 cups sugar
5–6 ripe bananas, mashed
1/2 cup vegetable oil
2 teaspoons vanilla extract
1. Preheat oven to 375 degrees. Apply cooking spray to 2 muffin tins or line with paper baking cups.
2. Whisk together flours, baking soda, spices and salt in a medium bowl.
3. In a separate mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each. Add bananas, oil and vanilla; mix well. Add the dry ingredients and mix until moistened, being careful not to over mix.
4. Spoon batter into muffin tins. Bake 15–17 minutes or until a toothpick comes out clean.
5. Remove from heat and cool muffins in tins for 5 minutes. Invert and finish cooling, right-side up, on a wire rack.
Makes 24 muffins.