This recipe is out of my much-loved obscure cookbook, 101 Marvellous Muffins by Adele Marks. It’s a great way to use up old bananas, the kids will love it and you can make it school-friendly by subbing in pepitas for the walnuts. It still gives it that crunchy edge, but without the forbidden tree nuts.
Raisin Banana Muffins
- 1/2 cup sugar
- 6 tbsp melted shortening or oil
- 1 cup ripe mashed bananas
- 1 egg, beaten
- 1 1/4 tsp vanilla
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup raisins
- 1/4 cup chopped walnuts–OR a handful of pepitas
Preheat your oven to 350F.
Combine sugar, shortening/oil, and mashed bananas, mix them well.
Beat in the egg and vanilla.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. I’ve found the salt doesn’t change much in this recipe, so feel free to omit it (or just forget all about it like I always do). Another thing: sifting whole wheat flour. When I sift whole wheat flour, it separates. So I never sift whole wheat flour with an actual sifter, I just sort of whip it up with a fork. That usually areates it enough for the desired lift, and mixes the ingredients well enough.
Drop your raisins and walnuts/pepitas into the dry mixture and coat them in it well.
Lightly stir dry mixture into wet banana mixture. I don’t know if I’ve mentioned it before, but the big secret to amazing muffins is not to mix the dry mixture into the wet mixture too well. just enough that it’s generally mixed, but if you’ve still got a few small pockets of dry flour mix in there–fine! Nothing makes a muffin more rubbery and dense than over mixing the wet and dry ingredients, and it’s so easy to do!
Spoon the batter into well-greased muffin pans.
Bake for 20 minutes or until they kinda spring back at you.