Bout time fo some muffins

If my mom doesn't stop asking me for banana muffins I'm going to scream...

Banana Muffins with Walnuts and Golden Raisins

Ingredients:  

• 1 C Whole Wheat Flour
• 1/2 C AP Flour
• 1/2 C Spelt Flour
• 1 Tsp B Soda
• 1 Tsp B Powder
• 1/2 Tsp Salt
• 1 Tsp Cinnamon
• 4 Bananas- old and brown (mashed)
• 1/4 C Oil
• 1/2 C Low-Fat Buttermilk
• 1/4 C Sugar
• 2 Eggs
• 2 Tbsp Molasses
• 1 C Golden Raisins
• 1 C Chopped Walnuts

Method:

Preheat oven to 400 degrees and paper a 12-cup muffin tin.  In a large bowl mash the bananas and add oil, buttermilk, sugar, eggs, and molasses and mix.  In a separate small bowl mix flours, b soda, b powder, salt, and cinnamon.  Add dry to wet and mix just until they are combined.  Add the nuts and raisins and mix a few more times.  Pour into muffin tins and bake for about 18 minutes.  Take them out when they bounce back to the touch.  

Cornbread muffins

Saw this recipe online and thought I'd give it a try.  It was great as a muffin rather than a quick bread, toasted with some Bon Maman raspberry jam.

Banana Walnut Honey Corn Muffins with Walnuts
Recipe adapted from Sarah's Cucina Bella


Ingredients:

• 1 cup yellow cornmeal
• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 overripe banana, mashed
• 1/4 cup honey
• 2 eggs, lightly beaten
• 1 cup low-fat buttermilk milk
• 2 tablespoons canola oil or melted butter
• 1 can of corn
• 1 cup chopped walnuts

Method:

Preheat oven to 400, paper a 12-cup muffin tin.  Mix cornmeal, flours, b powder, and salt in small bowl, set aside.  In larger bowl mash the banana and add honey, eggs, milk, and oil and mix til combined.  Add to flour mixture and mix just til dry is incorporated.  Add corn and nuts and mix a few more times, don't over-mix batter or you will deflate it.  Pop in the oven for 15 minutes and then add time in 3 minute increments until the center is set.

Mini banana muffins are better when rolled in cinnamon sugar

I made these banana muffins yesterday and they turned out good, but a little white looking as my mother pointed out.  They were definitely cooked through, but hadn't gotten any color on top.  This was partly my fault for not adding any whole wheat flour to the recipe, a lot of times that's how I hearty-up an anemic looking muffin.  If you use only white flour a muffin turns out more like a cupcake and loses it's breakfast appeal.

Banana Oatmeal Cinnamon Mini-Muffins with Golden Raisins
Recipe adapted from Rasa Malaysia

Ingredients:

• 1 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup quick oats
• 1/2 cup + 2 tablespoons milk
• 1 large egg
• 1/2 cup vegetable oil
• 2 mashed overripe banana
• 1/2 cup raisins

• cinnamon sugar for dusting 

Method:

Preheat your oven to 400 and spray two mini-muffin tins with non-stick cooking spray.  In a small bowl add oats to milk and let soak while preparing batter.  Mix flour, b powder, b soda, and salt in a small bowl, set aside.  In another bowl mash the bananas and add b sugar, egg, and oil.  Add milk and oat mixture to bananas.  Now pour the wet into the dry and fold to combine, add raisins and fold a couple of more times.  Don't over-mix at this point.  Divvy the batter into the muffin cups and bake for 12 minutes.  Test the center of the muffin, it should bounce back when you poke it, better a little under than over-done.  Pull the muffins out of the oven and while still warm throw them into a bowl of cinnamon sugar.  Completely coat the muffins and then let them cool on a wire rack.  Enjoy!!

I made up this recipe (sort of)

For Bruce and Molly:  these are healthy so you don't have to feel bad about loving them.

Blueberry Orange Muffins

Ingredients:

• 1/2 cup canola oil
• 1/2 cup apple sauce
• 6 egg yolks
• 1 tsp. vanilla extract
• 1/2 cup or more OJ
• 1/2 cup sugar
• 2 mashed bananas
• zest of one orange

• 2 cups whole wheat flour
• 1 cup ap flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt

• 1 pint blueberries

Method:

Preheat oven to 430.  Paper a 12-cup muffin tin.  Mix all wet ingredients in one bowl, all dry in another.  Pour dry into wet and mix, then mix in blueberries.  Divide batter into muffin tray and bake at 430 for 7 minutes, then reduce temp to 400 and bake another 12 minutes until muffins are cooked through.  

Molly's birthday cake

I made a banana cake with cream cheese icing for Molly's surprise birthday party!  We had a great time last night celebrating Mole's birthday at Gravers Lane Gallery, where Molly works.

The first time I made this cake I brought some to Molly at work.  She told me it was her new favorite cake and she wanted it for her birthday.  That was months ago, but I didn't forget.

Banana Cake with Cream Cheese Icing

Adapted from White On Rice Couple

Cake Ingredients:

• 3 c Flour 1 T Baking Powder
• 1/2 t Salt 
• 1/2 t Nutmeg 
• 1 c (2 sticks) unsalted Butter, room temp 
• 1 1/2 c Brown Sugar 
• 8 Egg Yolks 
• 1/2 c Canola Oil 
• 1 T Molasses 
• 8 ripe Bananas

Icing Ingredients:

• 8 oz. package of Cream Cheese
• 2 sticks Butter
• 3 c Powdered Sugar
• 1 tsp Vanilla

Method:

Preheat oven to 350 and grease and flour two 9" cake pans and one tall 4" wedding cake top if you want the double layer look like I did for Molly's cake.
Mash bananas and set aside.
Mix flour, b powder, salt, and nutmeg and set aside.
In the bowl of your stand mixer beat the butter on high until fluffy.
Add sugar and cream with the butter.
Add egg yolks and mix just til combined.
Add canola and molasses and mix til combined.
Add dry ingredients to mixer and mix just til combined.
Add bananas and mix just til combined.
Pour batter into cake tins.
Bake for 35 to 40 minutes, the cakes are done when they are firm to the touch and a knife comes out clean from the center.  My little 4" took a bit longer than the 9" cakes because it was so thick.
While the cake is cooling make your icing.
Beat the butter and cream cheese in a mixer until fluffy, then add powdered sugar one cup at a time beating well and then add vanilla.
Once the cake is cool cut the 4" cake top into 2 separate layers.

Ice your cake and then decorate with some icing chocolate (melted semisweet chocolate chips and a little butter) in your piping bag.  My mom threw on a little mexican heather and some lantana for color.

Extra Banana Marbled Cocoa Banana Bread

I made a healthy banana bread with no added sugar and the flavor punch of 6 bananas. The recipe comes from Amandeleine. I changed the butter to canola oil and then marbled it with some cocoa powder.

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon

1/2 cup canola oil
2 eggs, beaten
6 mashed medium overripe banana
1 teaspoon vanilla

2 tablespoons cocoa
2 tablespoons boiling water

Method:

Preheat oven to 375.
Spray one loaf pan or 2 mini loaf pans lik I did, set aside.
Mix all dry ingredients in one bowl, set aside.
Mix all wet ingredients in another bowl, set aside.
Boil water and mix with cocoa powder until combined into a paste.
Mix flour into banana mixture and stop mixing before it is totally combined.
Pour about half of the mixture into another bowl and mix the cocoa paste into it, try not to over-mix it.
Finish mixing the un-cocoaed batter until combined.
Pour half of each batter into separate ends of the loaf pan and then drag a butter knife back and forth in the middle to get a marbled effect.
Bake for about 25 mins for mini loaf pans and 45 mins to an hour for the single large loaf pan.

Whole Wheat Chocolate Chip Banana Pancakes

It's waaay too hot to bake. But not too hot to make pancakes for Jenn and Natalie.

I like anything that involves bananas because I always have a lot of them lying around. I put just one banana in this recipe and it gave it just a hint of flavor. I think next time either 2 bananas or add in some sliced banana with the chocolate chips.

This recipe made enough pancakes for 4 or 5 people. You can definitely half it for 2 people unless you want leftovers. Again I used egg yolks in here because I alway have them lying around too.

This recipe comes from Leanne Bakes.

Ingredients:

1 cup all purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
dash of salt

1 1/2 cup buttermilk
1/2 cup soy milk
1 mashed banana
5 egg yolks or 2 whole eggs
1/4 cup canola oil

water to thin batter

a few handfuls of semi-sweet chocolate chips- added after the pancake has been poured in the pan but before you flip it.

Method:

Combine all dry ingredients in 1st paragraph in one bowl, set aside.
Combine all wet ingredients in 2nd paragraph in another bowl.
Add dry to wet and mix.
Thin batter with a little water until it is the consistency of thick soup.
Heat your pan and melt a little butter on it.
Pour out a tester pancake and when that starts to really cook begin cooking the rest.
Add chocolate chips after you pour the batter on the pan and then flip them over. You would do the same thing for any addition like berries etc. to ensure equal distribution.

Pancakes keep really well in the fridge and are good toasted in the toaster oven the next day or just eaten cold from the fridge.

Banana Cake with Cream Cheese Icing

Mom texted me today and said she needed a cake for a birthday at work. Right away I remembered this banana cake I've been wanting to try...

This cake is from White On Rice Couple. I changed the original recipe by adding nutmeg and molasses and halving the sugar. 3 cups of sugar AND 8 bananas? You're joking right? I also left out the pecans and the butterscotch sauce all together because I didn't have the time to get in to all that fanciness.

Cake Ingredients:

3 c Flour
1 T Baking Powder
1/2 t Salt
1/2 t Nutmeg

1 c (2 sticks) unsalted Butter, room temp
1 1/2 c Brown Sugar
4 Egg Yolks
2 whole Eggs
1/2 c Canola Oil
1 T Molasses
8 ripe Bananas

Icing Ingredients:

8 oz. package of Cream Cheese
2 sticks Butter
3 c Powdered Sugar
1 tsp Vanilla

Method:

Preheat oven to 350 and grease two 10" cake pans or use two 9" pans and make a couple of cupcakes too.
Mash bananas and set aside.
Mix flour, b powder, salt, and nutmeg and set aside.
In the bowl of your stand mixer beat the butter on high until fluffy.
Add sugar and cream with the butter.
Add eggs and mix just til combined.
Add canola and molasses and mix til combined.
Add dry ingredients to mixer and mix just til combined.
Add bananas and mix just til combined.
Pour batter into cake and muffin tins depending on the size you are making.
Bake for 35 to 40 minutes, the cakes are done when they are firm to the touch and a knife comes out clean from the center.
While the cake is cooling make your icing.
Beat the butter and cream cheese in a mixer until fluffy, then add powdered sugar one cup at a time beating well and then add vanilla.
Once the cake is cool cut each layer into 2 horizontal pieces making 4 pieces all together.
Layer each piece of cake with cream cheese icing in between and then ice the top and decorate with walnuts.

Mocha Banana Muffins

This recipe comes from The Happy Housewife. My aunt Nan left some chocolate milk in the fridge so I needed a muffin that would go well with it. I didn't add any sugar to this muffin because I added the milk (Wawa brand), which has sugar in it. I beefed up on the bananas and put in some instant coffee to give it an extra mocha kick.

Ingredients:

2 eggs
3/4 cup chocolate milk
1/2 cup apple sauce
1/4 cup strong black coffee
2 mashed ripe bananas
1 teaspoon pure vanilla extract
2 tsp instant coffee (add to wet so it dissolves)

1 3/4 cup whole wheat flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt

1/2 cup coconut
1/2 cup semisweet chocolate chips

Method:

Preheat oven to 425. Mash the bananas in a large bowl and then add all of the other wet ingredients plus the instant coffee. In a separate bowl mix all of the dry ingredients and then add them to the wet ingredients. Stir just til combined. Then add your chocolate and coconut, again, mix just until combined. Pour batter into muffin tins, sprinkle with a little coconut for fun, and bake for 3 minutes at 425. Then turn down the temp to 400 and bake for about 12 more minutes or until muffins bounce back to the touch and a knife comes out clean.

Peanut Butter Banana Muffins with Raspberry Jam

It's peanut buller jelly time!! So my friend's boyfriend takes peanut butter and jelly to work every day for lunch (yeah I know) and that was my inspiration for this muffin. If Joe was going to eat a muffin this would be it. I'm thinking about peanut butter jelly cupcakes for his birthday.

This recipe comes from lovefoodeat. It's pretty healthy. I didn't add any sugar because I put in extra banana and I backed off on the peanut butter a bit. It's all whole wheat flour and it's actually vegan because of the flax meal instead of eggs.

I experimented with a new baking technique on this recipe. I am now preheating the oven to 425 and baking the muffins for a few minutes to get a nice crust and a puffy muffin, then I turn it down to 400 or so and bake them the rest of the way. So far good results!! Really nice crusty top. Which I loooooove. This might be my new thing.

Ingredients:

1 1/2 cups whole wheat flour
1 cup oats
1 tsp baking powder
1 tsp baking soda

2 tbsp vegetable oil
2 tbsp ground flax seed + 4 tbsp water
3 mashed bananas
2 tbsp peanut butter
1 cup water

jelly of your choosing- I used raspberry

flax seeds (for sprinkling on top)

Method:

Preheat oven to 425
Mix flaxseed powder and water, keep it aside. Combine all the dry ingredients and mix well (1st paragraph). In a separate bowl, mash bananas and add all other wet ingredients (2nd paragraph) and mix well. Pour the dry ingredients into wet ingredients and mix till everything is combined. Do not over mix. Grease your 12 cup muffin tin and pour about 2 tbsp of batter into each cup. Then spoon in 1 tsp of jelly into each cup. Then with your remaining batter cover the jelly taking care to spread the batter evenly between each cup- don't run out. If you want bigger puffier muffins only use 9 cups. Sprinkle some whole flax seeds on top for looks. Bake the muffins for 3 minutes at 425 and then turn the temp town to 400 and bake for another 12 minutes or until they bounce back to the touch. Let them cool and enjoy!!

Coconut Banana Oatmeal Bars

I was feeling adventurous today... I took a simple bar recipe and made it into a delicious combination of natural sweetness with a butterscotch surprise.

So if you leave out the peanut butter and the butterscotch chips this recipe is crazy healthy- no added sugar, no gluten, no animal products. It's vegan, gluten-free, and sugar conscious. You can definitely add nuts, chocolate chips, any kind of seed or other fruit you want, a tbsp of molasses would make it darker and richer, I think the possibilities are endless. Next time I want to try baking it in a smaller pan so they come out thicker, because they don't rise they stay short and dense. It might be nice to have them thicker and crustier on the outside with a soft inside. Some sort of crusty top might be nice too, like coconut or oats on the top that will get toasted and brown. Hmmm...

Ingredients:

2 cups rolled oats
1 cup unsweetened coconut flakes
1/3 cup raisins
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup butterscotch chips

2 large, ripe bananas
2 apples, peeled and grated
1 tsp vanilla extract
1 tsp peanut butter

Method:

Preheat oven to 350
Line a 9x9 pan with tin foil and brush foil lightly with canola oil
In one bowl combine all dry ingredients- 1st paragraph
In another bowl combine all wet ingredients- 2nd paragraph
Combine wet and dry and pour into pan
With a fork press the mixture flat into the pan
Bake for about 35 mins or until the bars are brown and toasted on the edges
Let sit for a few minutes- they do taste really good warm so you can eat them right away
Keep in tupperware in fridge because of the fruit

Nora's Oatmeal

Nora is making her signature oatmeal:

1/2 C Regular cut oats
1/4 C Water
1/2 C Skim Milk
1 Tbsp Flax seed meal
1 Tbsp Peanut butter
1/2 Apple- cubed
Handful Raisins
1 Tsp Brown sugar
Dash Cinnamon

Note: Nora likes her oatmeal extra mushy so you can back off on the liquid if you like it more solid. We were thinking you could add a handful of chocolate chips and some nuts if you are feeling particularly sinful. All you have to do is heat the water, milk, oats, and flax seed until almost done then stir in the other ingredients. Stir your mixture or it will stick to the bottom and you'll be pissed off.

Nora and Phil decided- last night as we were hanging out with Maya and cousin Arthur- that peanut butter and banana oatmeal is the best thing ever. Unfortunately my bananas are black for baking and this creeped Nora out. So we tried the apples instead and it's a bangin substitute- although no match for the bananas.

Earl Grey Banana Muffins

I've been dying to try this recipe for weeks now, adapted from Healthy-Delicious' Banana Bread . After the success of the chai muffin recipe (and I have designs for a lemon chamomile muffin) I have been thinking about baking with tea. Well the Earl Grey was subtle if not undetectable in this muffin. If anything it added to the richness of the banana rather than standing on it's own.

The sour cream (I hate sour cream on it's own) made the recipe incredibly moist. I've used yogurt in muffins before and it made them kind of wimpy and bland, but this addition was a success.

Ingredients

1/2 cup Water (Boiling)
5 bags of Earl Grey tea
1/4 cup packed Dark Brown Sugar
1/4 cup Sugar
1/2 cup Butter- 1 stick
1 cup fat free Sour Cream
1 teaspoon Baking Soda
2 Eggs, lightly beaten
2-1/4 cups all purpose Flour
1/4 teaspoon salt
3 very ripe Bananas, mashed
2 tablespoons Turbinado Sugar (Sugar in the Raw) for the tops

Preparation

1. Preheat the oven to 350 if you are making loafs like in original recipe, or 400 if you are making muffins like I did.
2. Bring the water to a boil in a small saucepan. Remove from heat and add the tea bags. Allow the tea to steep for 5 minutes, then discard the tea bags. Add the sugars and butter and return the pan to the heat. Cook until the butter and sugars have melted into a thick syrup, about 2 minutes. Put in fridge to cool.
3. Combine the sour cream and baking soda in a large bowl. Let stand for 5 minutes.
4. Stir in the cooled tea syrup and the eggs.
5. Fold in the mashed bananas.
6. Combine the flour and salt in a separate bowl and fold gently into wet ingredients until just combined.
6. Pour the batter into giant muffin tins or 2 loaf pans. Sprinkle the tops with turbinado sugar.
7. For loaf pans bake for 1 hour and 15 minutes on 350 and for muffins bake for about 25-30 mins on 400, or until a toothpick inserted into the center of the bread comes out clean. Allow to cool completely before slicing.

Molly's Banana-Filled Chocolate Chip Cookies

I love taking requests. Yesterday I was working with Molly, who we call Mole, and she was totally bummed that I didn't have any sweets for her- I always bring baked goods to work. So I asked her what she wanted me to make for her and she said something with banana. She likes anything that's moist, so banana is the ideal ingredient for that. I was thinking about a banana bread, I have an Early Grey Banana Bread recipe I've been wanting to try, and also a Buttermilk Banana Bread that has been on the back burner for a few weeks. But I wanted to try something a little different than a bread so *BRAINSTORM* what about a chocolate chip cookie with bananas baked in the center? So this is what I wanted my cookie to look like:

That recipe can be found here, the creator actually uses baby cereal in her cookie recipe- weird and no thanks. But her cookie came out beautiful and exactly how I pictured the banana layer in my mind.

I wanted to focus more on having the most awesome chocolate chip cookie and then adding in the banana layer thus perfecting one of the best flavor combos in the history of time: chocolate and banana. So I chose to use the America's Test Kitchen recipe, which is pretty freaking awesome. I bookmarked the recipe on Natalie's Killer Cuisine since she had really great pics.

The only thing I did differently, because I was feeling lazy is I didn't brown the butter. The cookie has a more nutty, rich flavor if you do, but it's still a perfectly rockin cookie if you just use soft butter (microwaved to softness in my case) and cream it with the sugar like in a normal cookie. I also didn't do that thing where they whisk in one egg at a time and blah blah blah I have a life and can't spend an hour on that stuff. So here goes:

Ingredients:

1¾ cups (8¾ ounces) AP flour
½ teaspoon baking soda

14 tablespoons (1¾ sticks) unsalted butter
½ cup (3½ ounces) granulated sugar
¾ cup (5¼ ounces) dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1¼ cups semisweet chocolate chips or chunks
¾ cup chopped pecans or walnuts, toasted (optional)

Method: (Preheat oven to 375)

1. Mix flour and baking soda in one bowl, set aside
2. With an electric mixer cream the butter and sugar until light brown
3. Add salt, vanilla, eggs and mix until blended
4. Add flour in 2 parts and mix until blended
5. Add chocolate chips and optional nuts and mix until just combined
6. Drop heaping tablespoons onto baking sheet and please don't crowd them like I did and like I always do or they will melt together and look so rediculous like mine did.
7. Press into each cookie a few pieces of sliced banana (thinly sliced) and pop them in the oven for 12 minutes to start, check cookies and add 2 more mins or so if they are still raw. Cookies are done when they are nice and brown around the edges and still soft in the very middle
8. Let them cool on the tray for a bit before removing them- these guys are still a little chewy in the center, esp. because of the banana.

So mine basically melted into one huge cookie because I crowded then on the tray and because I made my cookies too big. Next time I will give them more room, and keep the cookies to 2 Tbsp sized balls. I am also looking into using a cookie that just doesn't spread as much as these, with more flour or something so they look more like the prototype cookie in the Clumbsy Cookie blog.

Anyway, I just dropped off the cookies to Molly at her job and she liked them, they do taste awesome, but this recipe needs some tweaking to get in the all-time fave list.

Photo Credit: Clumbsy Cookie

Sharing Recipes

I have been bookmarking recipes for a while now, but I can't bake them quick enough! I tend to like simple recipes that don't take too much time, too many weird ingredients, or have too many steps. Here are a few that I have been wanting to try:

1. Healthy-Delicious' Earl Grey Banana Bread

2. Mel's Kitchen Cafe Banana Bars

3. Joy The Baker's Honey Chamomile Cupcakes

Photo Credits: Healthy Delicious, Mel's Kitchen Cafe, Joy The Baker

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.

Baked Banana Doughnuts

So my Wilton doughnut pan finally came in the mail this week and I made my first ever baked doughnut. I chose banana bread doughnuts from Wilde In The Kitchen to christen my pan. So I learned not to overfill the pan or they will look odd, and unlike doughnuts. You will have to cut the hole out with a knife and eat the middle part- actually not that bad of a mistake. I have a mini pan so they cook quick- like 8 mins or so.

1/4 cup vegetable oil
1/2 cup sugar
1 egg
1/2 tsp vanilla extract
2 medium, overripe bananas, mashed
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon

Preheat to the oven to 425 and coat your donut pan with cooking spray.

In a medium bowl, beat together oil, sugar, egg and vanilla extract with a whisk. Beat for about 2 minutes, or until the mixture lightens in color. Add bananas and mix. In a smaller bowl, combine flour, baking soda, salt and cinnamon, add all at once to the liquids and stir until combined.

Fill the donut shapes about 2/3 full with batter and bake for 9-10 minutes, or until puffed and golden brown. Allow to cool in the pan for about 5 minutes before removing and cooling on a wire rack. Make the glaze while the donuts cool further. Fill your donut pan with more batter and bake, continue until you run out of batter.