My Mother used to make these muffins and I found the recipe in a stack of handwritten recipes written on the backs of old envelopes, bits of scrap paper and recipe cards all stuffed in cookbooks whose spines have yielded under the pressure and are now held together with elastics. I believe them to be the best tasting banana muffins I have ever made. These are usually better the second day but in our house they usually don’t see another sunrise.
- 3 medium overripe bananas, mashed
- 1 cup milk soured with 1 tbls vinegar
- 2 tbls olive oil
- 1/4 cup honey
- 1 egg
- 1 teas vanilla
- 3/4 cup ground flaxmeal
- 1 cup unbleached white flour
- 1 cup whole wheat flour
- 1 tbls baking powder
- 1 teas baking soda
- 1/4 teas salt
- pecans, optional
- Preheat oven to 375 F (350F Convect)
- Mash the bananas in a large bowl. Add the soured milk, olive oil, honey, egg and vanilla. Whisk to combine.
- Combine the dry ingredients in another smaller bowl and whisk to combine.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Place in muffin liners, top with a couple of pecans (if using) and bake 12-15 minutes.