It all started with Banana Bread. That took a while to perfect so that it would not qualify as construction grade building bricks. But once we got the proportions right is was a hit and soon morphed into muffins. Ideal for potlucks and company.
So here is the recipe…
Take 4 Ripe bananas and a half cup of sugar. Crush them together in a bowl until smooth.
Stir in a half cup of oil (we use canola or sunflower oil)
Add two cups of organic unbleached flour, 1 tsp baking soda and 1tsp baking powder.
Mix well. Then we often add chopped dates, walnuts and/or cranberries (optional)
Now comes the hard part: Since the bananas vary in size and ripeness the consistency of the dough at this point can have quite a range. Here is the trick. When you lift your stir spoon out of the dough, the dough should gently flow back down. If it stands strong it’s too dry. If it falls rapidly and goes flat it’s too liquid. We add a little apple or orange juice until we get the right consistency.
You might have to bake these a few times until you get it just right. If the muffins don’t rise, the dough was too dry. If they rise and collapse, the dough was too wet. Don’t give up, eat them anyway and try again!
Now Preheat the oven to 350 degrees Fahrenheit. Butter 12 muffin tins (we use vegan buttery spread – works fine) and spoon the dough mixture evenly into all twelve. Bake for 35 minutes and they should look like the picture on your left.
Enjoy!