Sam can eat bananas on a limited basis now, so I've started making my banana muffins again. These muffins are egg-free, dairy-free, and are very moist and delicious. They are great for breakfast, snack, or any time of day.
Banana Muffin Recipe
2 cups unbleached flour
2/3 cup sugar
1 tsp baking soda
1 tsp salt
1/2 tsp allspice
1/4 tsp nutmeg
2 extra ripe bananas
2/3 cup water
1/2 cup vegetable oil
1 tsp vanilla
Sugar in the Raw
Preheat oven to 375 degrees. Mix dry ingredients together in a medium mixing bowl. Peel the bananas and put them in a separate bowl. Use a fork and mash them until they become a puree, as smooth as you can get (some small chunks are OK). Add the wet ingredients and mix throroughly. Spray a muffin tin with non-stick cooking spray and pour the batter in. Top with a sprinkling of Sugar in the Raw. Bake for 20 minutes. Makes 12+ muffins.
If you want to make Banana Bread instead of muffins, pour the batter into a loaf pan sprayed with non-stick cooking spray, sprinkle on some Sugar in the Raw, and bake it at 375 degrees for 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. Let cool thoroughly before slicing. This bread and these muffins freeze well.
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