This recipe came to me from a friend and fellow author, David Lee Summers. The recipe is eggless and sugarless and uses honey instead of sugar, but you’d never know it. The muffins are delicious. It’s also a great way to use up over ripe bananas, so Rosie would have approved.
By the way, I used regular all-purpose flour instead of whole wheat flour, and it came out nicely. Bread flour will also work.
BANANA MUFFINS (makes 12+ muffins)
- 5 or 6 ripe bananas, mashed
- 1/4 cup olive oil
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 1/4 cup all-purpose whole wheat flour
- 3/4 teaspoon ground nutmeg
- 1 ½ teaspoon baking soda
- 1/2 cup chopped nuts (optional)
Preheat oven to 350°F. Lightly oil a 12-cup muffin pan or use paper baking cups.
Combine flour, nutmeg and baking soda in a large mixing bowl. Set aside. Stir together the bananas, oil, honey, and vanilla in another bowl. and stir the wet ingredients into the dry mixture. Blend with a spoon until moistened. Add chopped nuts, if desired.
Spoon the mixture into muffin cups, filling to the rim. Bake until golden brown-about 20-25 minutes. Serve warm.
Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.
Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.