4 cups all-purpose flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
1 cup granulated sugar
1/2 cup brown sugar (light or dark), firmly packed
1 cup (2 sticks/226gm) unsalted butter, melted OR 1 cup vegetable oil
4 large eggs, lightly beaten
1 cup fresh buttermilk
2 tsp. vanilla extract
4 medium ripe bananas, mashed
1/2 cup applesauce (not unsweetened)
1 cup pecans or walnuts, chopped (optional)
1). Preheat oven to 375 degrees F (190 C). Spray two 12-cup muffin tins with nonstick cooking spray. Set aside.
2). In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and both of the sugars. Mix thoroughly; set aside.
3). In a medium size mixing bowl, mix together the melted butter (or oil, if using) the lightly beaten eggs, the buttermilk and the vanilla. Stir into the flour mixture, and mix until combined. Do NOT overmix. Fold in the mashed bananas, the applesauce and chopped nuts, if using.
4). Spoon batter into the prepared muffin tins. Bake for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out dry. Transfer muffins to cooling rack and let cool in tins for 5 minutes, then remove muffins from tins and place on wire rack and let cool completely (about 1 hour).
Muffins will keep quite well wraped tightly in plastic wrap or kept in an airtight container for up to 5 days at room temperature or 3 months in the freezer. Muffins can also be wraped in plastic wrap and kept in the refrigerator, if needed.
Makes 24 muffins.
Photograph taken by Diana Baker Woodall© 2004
Date: January 18, 2004