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We have some banana connoisseurs around here with a very narrow range for banana tolerance: too green and your mouth goes dry and too ripe and they are declared mushy. So as a result, we have quite a few freezer bags full of peeled, overripe bananas destined to be reborn as smoothies or baked goods. This is our standard whole wheat banana muffin recipe, I usually make it without any frosting or fun, but today I was feeling nice and they became cupcakes. I have a feeling I may have ruined things, because the kids may balk at plain muffins now that they know what is possible!
Laffy Taffy and cocoa decorations! Much better tasting than fondant, and a lot easier!
Whole Wheat Banana Cupcakes
4 ripe bananas
1 cup brown sugar
3 T canola oil
1 egg replacer of choice ( I used EnerG, you can try flax, but it is much more dense)
1/2 cup soymilk plus 1 T. cider vinegar set aside to thicken
1 T. vanilla
1 cup white flour
1 cup whole wheat flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
Blend the top set of ingredients in a blender, or a medium bowl with an immersion blender until smooth. Sift the bottom set of ingredients into a large bowl. Pour the blended wet ingredients into the dry ingredients and careful mix until everything is blended. Don't overbeat or you will have banana cupcakes for practicing your shot put.
Scoop into muffin tins lined with papers, and bake at 350 for 15 minutes or until you start smelling banana muffins baking and the centers are springy and dry. (The great thing about egg and dairy free muffins is that they are usually ready when you can smell them baking!) Take out of the pan and let cool on a rack.
Makes a little over a dozen regular muffins, or enough for a dozen regular plus a dozen mini muffins if you'd like.Frosting1/2 stick dairy free margarine (I used Fleischmann's unsalted margarine)
1/4 cup shortening
3 3/4 cups powdered sugar
2 t. vanilla
4-6 T. soymilk
With a hand mixer, blend the margarine and shortening together until creamy, add powdered sugar and mix until Incorporated. Add vanilla and enough soymilk to reach the fluffiness you like.
9 comments:
These muffin/cupcakes are so cute! I love the little banana on top.
How adorable! Those decorations are just perfect.
I hate the taste of banana Runts but they do look really cute on top. I wouldn't let on that they were muffin batter. I'd just tell the kids I was feeling special and made cupcakes. That way there isn't the muffin/cupcake confusion.
Yeah, banana Runts would have been a lot easier than rolling Taffy, but that would require buying banana Runts, and Runts remind me of organic chemistry because my professor had a jar of them on her desk for hypoglycemic students.
These are so great, the banana on top makes them especially fun. My little man mainly eats the "lazy mom" meals, but you have inspired me to try a little harder.
What a wonderful idea! I would have never thought to save over ripe bananas in the freezer--- mine head straight for the compost pile.
I love these.
I have refrigerated bananas right now for the same purpose, so I will try your recipe. Without the frosting, of course. And probably with white flour because of my kidney issues. But anyway.
Have you ever brought home bananas from the store, put them in a bowl covered with plastic wrap, and then waited until the fruit flies eclosed? Fun! But try not to think about it too much!
I'm pretty good at growing fruit flies, so I think I could do that. I'm not sure if there are more fruit flies in Michigan than in Maine, or if I'm busier now and more things are rotting in my kitchen...but my kitchen is always swarming here!
You are SO creative. I need to get more creative in the kitchen...just need to find the patience for it first. ha! :)
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