Easy Banana Muffins

They raise well, don’t stick, and taste great!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray.

Step: 2

Sift all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a large bowl.

Step: 3

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.

Step: 4

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.