Crusty Banana Muffins



2 dozen



1 cup sugar
1/2 cup magarine or
4 ripe md. sized bananas
3/4 cup water
3 eggs
1 tsp. bicarbonate of soda
1 tsp. vanilla essence
2 cups whole wheat flour (crushed wheat)
1 tsp. baking powder
1/2 tsp. salt


Preheat the oven to 400°F (200°C) and grease 2 muffin pans. Cream the sugar and butter or margarine together. Peel and mash the bananas (add a tablespoon of lemon juice to prevent bananas from discolouring and to neutralise the bicarbonate taste), and stir into the sugar mixture. Beat the eggs, water, bicarbonate of soda and vanilla essence together until it is well mixed. Stir in the banana mixture. (The batter will seperate). Mix in the whole wheat flour, baking powder,and salt. Add to the mixture and stir until just mixed. Half fill the muffin pan hollows with the batter. Bake for 15 mins until cooked and lightly browned.

Ideal for functions or for childrens school snacks as it is not very sweet, and is healthy. To make a banana loaf, use cake flour instead of whole wheat flour and bake the batter in a loaf pan for about 1 hour at 350°F (180°C).

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