Another pair of bananas is slowly disintegrating in our kitchen and we had to find yet another recipe for mushy bananas!!
Do not despair, the book” Cupcakes and Muffins – 200 irresistible cupcake and muffin recipes” was the perfect source for that and SWEETTABLESCAPES is also pleased with the nice healthy vibe of this one.
6 Tbsp sunflower (we used safflower with same results) oil
1 cup all-purpose flour
1 Tbsp baking powder
heaping half-cup superfine sugar (regular granulated is fine too)
1 1/4 cup wheat germ
1/3 cup pumpkin seeds
2 overripe bananas
about 2/3 cup milk
Preheat oven to 400 F. Line muffin pan with paper muffin cups.
Mix flour and baking powder in large bowl.
Stir in sugar, wheat germ and 1/4 cup pumpkin seeds.
Mash bananas in small bowl and add milk to obtain a heaping cup of puree.
Beat eggs and add to banana mixture. Add oil.
Pour wet mixture into flour bowl and mix gently until just combined; do not overmix.
Spoon batter into muffin pan.
Sprinkle remaining pumpkin seeds over the top.
Bake in oven for 20 minutes or until well risen and golden brown.
Let cool (makes 12)
For a crunchy topping, chop 2 Tbsp of pumpkin seeds and 3 oz banana chips, mix with 2 Tbsp of soft brown sugar. Scatter over top of muffins BEFORE baking.