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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.