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–+ servings
5 from 4 votes
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Soft Wheat Banana Muffins

Cuisinicity Tip: I use fat-free powdered milk as a source of natural sugar found in lactose as well as the natural sweetness of the ripe bananas to cut down on regular added sugar--Can you believe 1/4 cup brown sugar for 12 muffins?
Servings 12
Author Catherine Katz

Ingredients

  • 3 medium ripe bananas
  • 1 egg organic, cage-free
  • 1/4 cup packed dark brown sugar
  • 3 Tbsp fat free powdered milk
  • 3 Tbsp finely ground almonds *
  • 3 Tbsp canola oil
  • 1 ½ cup soft wheat pastry flour
  • 2 tsp baking powder
  • 1/3 cup unsweetened almond milk plain
  • * you can use almond meal if you prefer

Instructions

  1. Preheat oven to 350ºF
  2. Place bananas, egg, brown sugar, powdered milk, ground almonds and oil in the bowl of an electric mixer and beat until well blended.
  3. Add the flour and baking powder to the batter and start the mixer on low speed, adding in the almond milk slowly until well blended.
  4. Place 12 foil-baking cups on a cookie sheet (you can also use a muffin baking pan lined with paper liners) and spoon the batter in each so that each is 2/3 full.
  5. Bake for 15-20 minutes, until golden !!