Whole Wheat Banana Muffin Tested Recipe

Whole Wheat Banana Muffins

Here is a moist Whole Wheat Banana Muffin that pairs the sweet flavor of mashed bananas with pure maple syrup. This adapted recipe comes from Myra Goodman's "Food to Live By" cookbook. If you do not recognize the name, Myra Goodman and her husband Drew, are the owners of Earthbound Farm which is the largest grower of organic produce in the world. Her cookbook offers a wide range of delicious sweet and savory recipes that encourage us to use organic foods.

These Whole Wheat Banana Muffins do not contain butter, instead the fat is in liquid form. Using oil makes the muffins wonderfully moist and tender because oil prevents the development of gluten in the flour. Besides oil, milk is also added, as well as maple syrup. For baking, I recommend using Grade A Dark Amber maple syrup and make sure it is labeled "pure". Maple syrup is a reddish-brown aromatic liquid that has a distinctive rich, sweet, nutty, almost caramel flavor that Diana Henry in her book Roast Figs Sugar Snow says is "reminiscent of burnt sugar and fudge". When maple syrup is used in muffins it gives them a dense moist crumb that keeps them fresh longer than muffins that use white granulated sugar. The bananas you use should be ripened bananas. Ripened bananas are bananas which have turned from bright yellow with no brown spots, to bananas which are mostly brown with yellow spots. Brown bananas are great for baking as they are soft enough to mash and make baked goods moist.

When making banana muffins you can line the muffin cups which makes for easy clean up. Oftentimes, though, I do not line the muffin cups with paper liners, which keeps the crusts of the muffins wonderfully crisp. Of course, the crust will soften after you cover and store the muffins but immediately after baking the crust will be crisp while the interior is moist and sweet.


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Whole Wheat Banana Muffins: Preheat oven to 375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Line 16 muffin cups with paper liners, or you can butter or spray the muffin cups with a non stick vegetable spray.

In a large bowl combine the flour, baking powder, baking soda, salt, and ground cinnamon

In another large bowl combine the mashed bananas, lightly beaten eggs, maple syrup, brown sugar, milk, oil, and vanilla extract. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. Fold in the chopped walnuts. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins and, if desired, place a slice of banana or dried banana chip on top of each muffin for garnish. Bake about 18 - 22 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Makes 16 regular sized muffins.

References:

Daley, Regan. 'in the sweet kitchen'. Random House Canada. Canada: 2000.

Goodman, Myra. 'Food to Live By'. Workman Publishing Company, Inc. New York: 2006.

Whole Wheat Banana Muffins Recipe:

2 cups (260 grams) whole wheat pastry flour (can use unbleached all purpose flour)

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 1/ 2 cups (360 ml) mashed banana (about 3 large ripe bananas (approximately 1 pound or 454 grams)

2 large eggs, lightly beaten

1/2 cup (120 ml) pure maple syrup (preferably Grade A dark amber)

1/2 cup (105 grams) light brown sugar

1/3 cup (80 ml) milk

1/4 cup (60 ml) canola, corn, or safflower oil

1 teaspoon pure vanilla extract

3/4 cup (75 grams) walnuts or pecans, coarsely chopped

Garnish: (Optional)

1 large banana, sliced or dried banana chips