Good morning! Yesterday, I whipped up a batch of our favorite Banana-Cinnamon muffins, and I wanted to share the recipe with you. They're healthy, and so tasty, and really don't take that long to make. It's adapted from a Betty Crocker recipe. (You can find the original recipe here: http://www.bettycrocker.com/recipes/banana-cinnamon-muffins/479aaf26-88aa-47f2-a5c0-3f4448ecdfd4)
2/3 cup sugar
1/2 cup vegetable oil
2 mashed very ripe bananas (Just heat them in the microwave on medium for a minute or two if they're not quite soft enough)
1 teaspoon vanilla
1 cup all-purpose flour
2/3 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup walnuts (optional)
1. Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
2. In a small bowl, mash bananas until fairly smooth. In medium bowl, beat 2/3 cup sugar, the oil and eggs with wire whisk. Stir in bananas and vanilla. Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups.
3. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.