Perfect Banana Muffins

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Serve these flavorful banana muffins for breakfast, brunch, snacks, with a salad for lunch, or with dinner instead of your usual choice of bread. They require less sugar because of the sweetness from using very ripe bananas. Both grapeseed oil and canola oil are high in omega-3 fatty acids and low in saturated (”bad”) fat, making them some of the healthiest of all commonly used cooking oils.

They taste great with or without the streusel topping.

Perfect Banana Muffins

2 1/4 cups all-purpose flour
1 tablespoon Watkins Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt

2 1/4 cups ripe mashed banana
1/2 cup granulated sugar
1/2 cup sour cream (not low fat)
1/4 cup Watkins Grapeseed Oil or Canola Oil
3 large egg yolks
1 teaspoon Watkins Double-Strength Vanilla Extract

1 cup pecan or walnut pieces

Preheat the oven to 400 degrees.

Mix the flour, baking powder, baking soda, and salt together in a large bowl.

In another bowl, mix the mashed banana, sugar, sour cream, vegetable oil, egg yolks, and vanilla together.

Add wet ingredients to the dry and stir just until the ingredients are mixed well. Fold in the nuts.

Fill the well-greased tins nearly full. Use all the batter for twelve standard muffins. Sprinkle on the optional streusel topping.

Bake for 8 minutes at 400 degrees. Reduce the temperature to 350 degrees and bake for another 8 to 10 minutes or until done. Let sit for five minutes and remove the muffins from the pan to a rack to cool.

Streusel Topping

1/3 cup walnut or pecan pieces, finely chopped
1/3 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon Watkins Cinnamon
2 tablespoons butter, melted

To make the streusel topping, combine all the ingredients and stir until well combined and crumbly. Sprinkle over the muffins before baking.

Tips for this recipe

1. Use the ripest bananas that you can find. Ripe bananas have much more flavor.

2. Adjust the flour if necessary. Because bananas differ in their moistness as they ripen, you may have to add a couple tablespoons of flour. The batter should be half way between cake batter and cookie dough for drop cookies. It should be stiff enough that it can mound in your scoop and so that it will rise instead of flow as it bakes, giving the muffins a high dome.

3. Fill the muffin tins almost to the top. It takes a lot of batter to build a dome. If you fill the tins only 2/3’s full, you’ll have batter left over and smaller muffins. This recipe is designed for 12 standard muffins.

4. Start out with a hot oven. Preheat the oven to 400 degrees F and then reduce the temperature as directed. The initial hot oven creates a burst of steam that helps lift the muffins.

5. Check the cooking time. Because you turn the temperature down, times are only an estimate and oven temperatures vary. Muffins my require more or less time to bake.

Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter called Around the Kitchen Table, that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/july1-08newsletter.htm
Visit her at http://www.everydaynecessities.com and http://www.WatkinsOnline.com/eleisiawhitney

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Written by Eleisia · Filed Under Recipes & Tips 

Eleisia Whitney is an Watkins Independent Associate, managing her home-based business and coaching her team of associates. She and her family live in northern California. Eleisia brings you delicious and nutritious family-friendly recipes and cooking hints and tips. She is looking for people living in the United States and Canada who would like to improve their lives by using Watkins products or by building a profitable Watkins home business. Find out how you can purchase products or start a Watkins home business at www.everydaynecessities.com and www.vanillasage.com General Disclaimer: The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated. Testimonial disclaimer: Testimonials are based on personal experiences, and we cannot guarantee these same results for everyone.

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