Friday, May 29, 2009

banana muffins- take 2

forget about that last banana muffin recipe. this one is so much more moist.

i have a tendency to buy tons of pretty island fruit from the asian market: bananas, papayas, and pineapples. i place them in a colorful bowl, then let it sit for weeks without ever eating them. what a waste. i managed to save a batch of over ripped niña bananas by throwing them in the freezer. a few days later, i defrosted them in the microwave and used them in this banana muffin recipe. all the sticky juices came out of the fruit. i think that's why it turned out to be the best batch yet. two niña bananas are equivalent to about one banana.


  • 1 1/4 cup white flour
  • 1/2 cup white sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 medium bananas
  • 2/3 cup vanilla soymilk
  • 1/3 cup canola oil
  • 1 tsp vanilla

Lightly spray a muffin pan with cooking spray. This recipe sticks to cupcake liners. Preheat the oven to 350 degrees.

Make the Banana Cupcakes:

  1. Mix the flour, sugar, baking powder, and baking soda in a large bowl.
  2. Mix the bananas, soymilk, canola oil, and vanilla together in a blender, or mash the bananas well with a fork and mix the wet ingredients together in a large measuring cup or small bowl.
  3. Add the wet ingredients to the dry ingredients and stir.
  4. Put one spoonful of batter in each part of the muffin pan.
  5. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted in a cupcake comes out clean.

Let the banana cupcakes cool for 5-10 minutes before removing them from the pan.