Never-Fail Banana Muffins

This is another recipe passed from my mother to me that I have been making for years. I don't really use a recipe anymore, I'm sure I change it with every batch. It's really easy and forgiving as hell. You can add all kinds of stuff and take away ingredients if someone has allergies.

Ingredients:

1 C Whole Wheat Flour
1 C AP Flour
1 Tsp B Soda
1 Tsp B Powder
1/2 Tsp Salt
A Few Shakes of Cinnamon, Cloves, Allspice, Ginger, and Nutmeg- depending on what you like

4 Bananas- old and brown (mashed)
1/4 C Oil
1/4 C Sugar/ Brown Sugar/ Honey- more or less depending on how sweet you like it
2 Eggs
2 Tbsp Molasses
Milk/ Soymilk/ OJ/ Applesauce- depends on what's in the fridge (This liquid is added only if
your batter is too dry- it probably will be because of the whole wheat flour) so add some
liquid of your choice in small splashes until the batter comes together and soaks up all the
flour.

Raisins
Nuts
Seeds
Oats
Coconut
Chocolate chips
Whatever you feel like adding that you have lying in the cabinet

Method:

1. Preheat the oven to 400- muffins like it hot
2. Spray your muffin or mini-muffin tin with Pam
3. Combine all the dry and all the wet in 2 separate bowls
4. Mix each bowl until all the wet is combined and all the dry combined in their separate bowls
5. Pour the dry into the wet and mix with a wooden spoon just until the flour is incorporated-
do not over mix at this point or the muffins won't have any fluff to them.
6. Now at this point if your batter needs a little more moisture you are going to add one of
the optional liquid choices from the ingredients list. Just a little at a time until it all
comes together with no clumpy flour chunks. Remember not to over-mix it.
7. Lastly add whatever nut, fruit, seed, blah blah you want- totally up to you- walnuts and
raisins are always a good standard.
8. Fill your muffin tins to the top and pop them in the oven
9. Bake regular muffins to start at 20 mins and add 3 mins until they bounce back to the touch
and a toothpick comes out clean- better to under-bake a little than have a dry muffin so err
on the side of under-done. Mini muffins start at 10 to 12 mins and go from there.

If you are doing a loaf- like a banana bread- try 35-40 mins to start at 350-375 and add
time from there- this will take longer because it's more dense.
10. Let muffins cool and then pop them out and enjoy!!

Note:

These guys can be made without eggs- just add some applesauce, without oil- again sub applesauce or some other liquid from the optional liquid list. They can be made with gluten-free flour, with nuts or without, basically they can be tailored to any need.
I often make them with no added sugar- they're not cupcakes people, they're muffins- like for breakfast.