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I must confess that I am breaking from my goal of covering only seasonally available produce quite a bit by featuring a recipe for bananas. In my own strange way, this is seasonally related baking. You see, the freezer was getting impossible to open without a shower of frozen, overripe bananas tumbling out.  I cleared out 24 frozen bananas (the following recipe multiplied by 8) and got to baking. The first few batches I stuck with the original recipe's temperature of 350 F but as you can see they look a bit pale. For the last few giant muffins I turned it up to the more typical muffin temperature of 375 F and got  better results.  Excuse the photo taken at 10 pm...

I've modified this recipe a bit. The original version calls for fiddling around with one egg and one egg white.  Substituting some applesauce and a dab of butter for vegetable oil improves the flavour and reduces greasiness. I also added the whole wheat flour and salt. Who bakes anything with zero salt? These muffins are far from the super sweet, butter laden confections from a bakery but they still are very good.   Substitute two tablespoons of the flour for ground flax seeds or use Omega3 enriched eggs if you want to make them extra healthy.

Adapted from Banana Bread, Great Food Fast (Dieticians of Canada Cookbook)
Yield: 12 muffins

1 cup flour
1/4 cup whole wheat flour
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/4 cup lower-fat plain yogurt
1/4 cup unsweetened applesauce
2 tablespoon melted butter
1 tsp. vanilla
1 cup mashed ripe bananas


Preheat oven to 375 F.

Thoroughly combine the flour, baking powder, baking soda, and salt. Set aside. In a larger bowl, combine the remaining ingredients. I like to use a stick blender to quickly incorporate everything. Add the dry ingredients to the wet until just combined. Scoop into lined muffin pans and bake 10-15 minutes or just until a tester poked into the centre of the muffins comes out clean. Great with some chocolate chips mixed in or toasted walnuts on top as variations.

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