This recipe is based on one in the "Cooks' Illustrated Best Recipe" cookbook, and it's excellent: moist and flavorful, crisp-edged but tender, and with just the right balance of banana flavor and a wholesome graininess.
Like all muffins, these are best the first day -- but they're pretty good the second day too, which is lucky, since this recipe makes lots. You could halve the recipe of course -- or plan to send your kids to school with a lunchbox crammed full of them.
Yield: 2 dozen
Active time: 25 minutes
Total time: 45 - 50 minutes
1 1/3 cups white flour
2/3 cup whole wheat flour
2 tablespoons wheat germ
3/4 cup sugar
3/4 teaspoon baking soda
scant teaspoon kosher salt (or half as much table salt)
3-4 very ripe bananas, mashed (about 1 1/2 cups)
1/3 cup yogurt (we often use Stonyfield Farm Banilla, but any fruit flavor is good, as is vanilla)
2 large eggs, beaten lightly
6 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
1 cup pecans, chopped coarse (raw is fine, but I like toasting them on a baking sheet at 350 until fragrant, 5-7 minutes)
- Heat the oven to 350 and grease and flour two regular-sized muffin tins.
- In a large bowl, whisk together the flours, wheat germ, sugar, baking soda, and salt.
- In another bowl, mix together the mashed bananas, yogurt, eggs, butter, and vanilla. Now use a rubber spatula to scrape this mixture into the dry ingredients, and fold it together, along with the pecans, swiftly but well, just until the dry ingredients have disappeared.
- Now fill your muffin tins about 2/3 full. Bake the muffins for 20-25 minutes until they are golden brown and just firm to the touch -- or until a toothpick comes out clean. (You don't want to overbake them -- obviously, but I want to say that anyway.) Cool in the pan for a minute before you tip them out and finish cooling them on a wire rack.