They make 8 large muffins which are plenty for our family. I prefer using standard 12-cup muffin pans. You may need to adjust the amount of liquid accordingly. Keep in mind that muffins made from whole-wheat flour will be denser. When you’re ready to eat, pull out and set it at room temperature for about 20 minutes or so.Ĭan we use whole wheat flour instead of all-purpose flour?īoth flour and whole-wheat flour yielded deliciously moist muffins. This froze really well! Just cool completely, and then throw in a freezer bag.I think it makes the whole muffin, but I’ll leave that up to you. You don’t have to add the streusel topping if you don’t feel like that extra step.I usually about 1 cup to the batter right before I spoon it into the muffin tin. According to my kids, it’s also perfectly acceptable (and sometimes required) to add chocolate chips as well.You can also throw in a handful of chopped nuts if you like a little crunch to your muffins.Go ahead and use them… they’re perfect for baking! I know everyone cringes when they see brown spots on a banana, but that means the sugar is coming to the surface. The riper your banana mixture, the more banana flavor your muffin will have.I’ve found myself before with only 2 ripe bananas, though, and they’ve still turned out great. The recipe calls for 3 mashed bananas.It will result in a much fluffier muffin. Gently stir the dry ingredients in just until moistened and combined. If you beat them, they will become tough. Make sure that you stir them in gently with a spoon when you add the dry ingredients.
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