Full of Bananas - Whole Wheat Banana Muffins

My kids love these muffins! We had way too many bananas so I wanted a recipe that used a lot of them. I usually freeze the ones we don't eat right away and have plenty for the next time we want them.

Full of Bananas Whole Wheat Muffins
written by Rachel L – http://cookingformyfamily.blogspot.com

3 cups whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
8 bananas, mashed
1 cup Sucanat (or you can use white/brown sugar)
1 cup unsweetened applesauce
2 tablespoons vegetable oil (whatever kind you like, I prefer coconut)

First, preheat the oven to 375. Then, grease or line your muffin tins. This makes 24 large muffins. I only have one tin so I have to bake them in two batches. In a large bowl, mix the flour, baking soda, baking powder, and salt together and set aside. In another large bowl, mash the bananas until there are no large chunks left. I use a potato masher to do this but you could use a fork, too, it would just take longer. To the bananas add the Sucanat, applesauce, and oil. Once it is mixed together then slowly add the flour mixture and stir until all ingredients are combine. Place the batter evenly into the muffin tins. Bake 18-22 minutes or until toothpick inserted into the center of the muffin comes out clean.

Notes: It is also easy to make mini muffins with this. Just cook about 12 minutes instead of longer. Other options include adding walnuts, cinnamon & nutmeg. These are also not terribly sweet so if you want them sweeter you’d need to add in more sugar or Sucanat.

I also freeze usually over half of these for next time we want muffins or to pull out in the morning. To do this I place the muffins separating on a baking sheet and then stick them into the freezer. Once they are frozen I place them into a freezer zipper bag and just pull out one at a time when we like them. They do take an hour or two to defrost so keep that in mind. But they taste great and fresh even after frozen.