Saturday, April 14, 2007

Banana Muffins

We are so sorry that we have not posted in so long. Our computer crashed the day that we had planned to post! We changed from a PC to an iMac and are still trying to figure it out!

Here is our favorite recipe for whole wheat banana bread (or muffins). We wait until the bananas have brown spots before we make them. We freeze the muffins for our father and he eats them for breakfast every morning. We even make our own brown sugar! We have made this recipe with both pecans and walnuts, and we make bread, muffins, mini bread loaves, and mini muffins!
~~ Sisters

Banana Muffins~

3/4 c. BROWN SUGAR
1/2 c. COCNUT OIL
2 FARM FRESH EGGS
1/2 tsp. SALT
1 tsp. BAKING SODA
1/4 c. BUTTERMILK
2 c. WHOLE WHEAT FLOUR
3 SMALL MASHED BANANAS
1 tsp. VANILLA
1 c. PECANS OR WALNUTS


CREAM TOGETHER THE BROWN SUGAR AND COCONUT OIL.
ADD THE EGGS 1 AT A TIME, THEN THE SALT.
DISSOLVE THE BAKING SODA IN THE BUTTERMILK.
STIR THE FLOUR AND BUTTERMILK INTO THE ABOVE MIXTURE
STARTING AND ENDING WITH THE FLOUR.
ADD THE BANANAS, THEN THE VANILLA, THEN THE NUTS.
BAKE IN A PREHEATED 350 DEGREE OVEN.
MUFFINS ~ ABOUT 15-20 MINUTES
BREAD ~ ABOUT 1 HOUR



3 comments:

Storybook Woods said...

Ohh this looks yummy. Do you use evaporated cane and molasses for your brown sugar ? I am glad to see there is buttermilk. It gives such a tender crumb. Clarice, Aubern'e and Chloe

Deb said...

These sound & look just delicious! I will have to try the recipe, as I love muffins in the morning for breakfast.
I have really been enjoying your blog ~ you girls are so talented!
Debbie

Proverbs 31 Sisters said...

You are right! We use organic evaporated cane and organic molasses. The brand on both of them is WHOLESOME SWEETENERS.
~Sisters