Banana Muffins

Ingredients:

“Dry” ingredients:

1 ½ cups (200 g) white all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground nutmeg (optional)

⅔ cup (100 g) soft brown sugar

“Wet” ingredients:

2 eggs

2 large or 3 medium bananas, mashed

⅓ cup oil

1 teaspoon vanilla extract

1 tablespoon milk of your choice

Directions:

1. Preheat oven to 180°C.

2. Whisk together the “dry” ingredients above in a large bowl.

3. In a separate bowl, lightly beat the eggs with an electric mixer.

4. Add all other “wet” ingredients; whisk well.

5. Pour the “wet” ingredients into the “dry” ingredients and mix with a spatula until smooth (just don’t overmix).

6. Spoon the mixture into greased or parchment-lined cupcake tins: fill about 3/4 of the tin with the mixture.

7. Bake in the preheated oven for about 20-22 minutes. You can check if the cupcakes are done with a wooden skewer: when inserted into the middle of the cupcake, the skewer should come out dry and not caked on.

8. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Yield: 12 cupcakes

Recipe: wholefoodsoulfoodkitchen.com