These muffins are perfect in the morning, they are not to sweet, and you can sweeten them with whatever you like. Could be brown sugar, honey, maple syrup, whatever you feel like, just adjust the amount for sweetness. My little trick I use when baking muffins, that I sometimes remember to do is, if you are baking them in a 350 F oven set the oven to 450 F. Once preheated (to 450 F) and you are ready to pop your muffins in the oven, pop them in and immediately reduce the temperature to the normal 350 F for the duration of baking. I find this helps them to rise properly and fully, and also does not overcook the bottom of the muffins. When you open the oven to first put your muffins in you have already lost heat and the oven will need to increase the element temperature again(hence applying extra heat to bottom of muffins). By turning down the temperature right after you put them in, the oven no longer needs to increase the temperature and you will have a more moist and evenly cooked muffin. The following recipe can be adjusted to your likings, I often switch it up. Sometimes I don't add the vanilla, but I always add the cinnamon because that is what makes these muffins so tasty. You could also add in nutmeg for an interesting twist.
1/4 cup Oil (Sunflower, Canola, Vegetable, or another variety)
1/2 - 3/4 cup Brown Sugar
2 Large Eggs (lightly beaten)
1 tsp Pure Vanilla Extract
2 Large Ripe Bananas, mashed (about 1 cup)
1 cup Strawberries, fresh or frozen, cut into small pieces
2 1/4 cups Flour (Whole Wheat, or mixture of other flours such as spelt or kamut)
2 tsp Baking Powder
1 - 1 1/2 tsp Ground Cinnamon
1/2 tsp Salt
Preheat oven to 450 F, grease muffin tray, then put in muffin papers if desired (I do), but make sure you grease the tray beforehand. Make sure rack is in center of oven
Whisk together the mashed banana, eggs, vanilla extract, oil, and brown sugar in a medium sized bowl.
In a larger bowl combine the flour, baking powder, salt, and cinnamon. gently fold in the berries making sure they are coated with flour. Mixing the berries with just the flour mixture first will prevent them from sinking to the bottom of the muffins in the oven. Do not over mix or the berries may begin to break up. Add the wet ingredients to the dry and stir only until just combined. Over mixing will result in tough muffins.
Fill each muffin cup almost full, well basically full. Fill any unused muffin cups halfway with water, to prevent warping your pan. Place in the oven, and turn down the temperature immediately to the usual 350 F baking temperature for muffins. Bake for about 25 minutes, do not open the oven until at least 23 minutes has gone by as you will let out heat and your muffins will deflate if they are not cooked enough and not rise properly. They are done when a toothpick inserted comes out clean. I like my muffins to be golden brown on top, so once they are just done I turn on the broiler and watch them very closely, turning the pan until they are a gorgeous golden colour. Transfer to a wire rack and cool. Makes about 8 medium muffins. I made about 5 large muffins.
You can store these in an airtight container on the counter or in the fridge, I prefer the fridge because I like my muffins cold.
PS : This is my first recipe and I will have a photo up soon as promised.
Whisk together the mashed banana, eggs, vanilla extract, oil, and brown sugar in a medium sized bowl.
In a larger bowl combine the flour, baking powder, salt, and cinnamon. gently fold in the berries making sure they are coated with flour. Mixing the berries with just the flour mixture first will prevent them from sinking to the bottom of the muffins in the oven. Do not over mix or the berries may begin to break up. Add the wet ingredients to the dry and stir only until just combined. Over mixing will result in tough muffins.
Fill each muffin cup almost full, well basically full. Fill any unused muffin cups halfway with water, to prevent warping your pan. Place in the oven, and turn down the temperature immediately to the usual 350 F baking temperature for muffins. Bake for about 25 minutes, do not open the oven until at least 23 minutes has gone by as you will let out heat and your muffins will deflate if they are not cooked enough and not rise properly. They are done when a toothpick inserted comes out clean. I like my muffins to be golden brown on top, so once they are just done I turn on the broiler and watch them very closely, turning the pan until they are a gorgeous golden colour. Transfer to a wire rack and cool. Makes about 8 medium muffins. I made about 5 large muffins.
You can store these in an airtight container on the counter or in the fridge, I prefer the fridge because I like my muffins cold.
PS : This is my first recipe and I will have a photo up soon as promised.
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