They raise well, don’t stick, and taste great!
Preheat oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray.
Sift all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a large bowl.
Mix bananas, white sugar, canola oil, brown sugar, and egg together in a separate large bowl; fold banana mixture into flour mixture until just incorporated. Scoop batter into prepared muffin cups.
Bake in the preheated oven until muffins spring back when lightly tapped in the middle, 14 to 16 minutes.
Per Serving: 150 calories; protein 2.1g; carbohydrates 25g; fat 5.3g; cholesterol 11.6mg; sodium 187.8mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.