Banana Muffins from scratch

We always had been using pre-mix to make our muffins but this time Mommy decided to try making them from scratch with the bananas that we had to bring along to church on Sunday for the little kids. As usual Mommy used what she had, omitting some ingredients that she didn't have. The muffins didn't turn out too bad. Shall try the full recipe the next time and see what difference it makes to add sour cream and vanilla essence.



Martha Stewart's Banana Muffins
Ingredients

Makes 12 Muffins or 36 Minimuffins
4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish (more if making mini muffins)
1 cup packed light-brown sugar (reduced to 3/4 cup)
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream (omitted)
1 tablespoon pure vanilla extract (omitted)

Directions

1. Preheat oven to 175 degrees C. Line a muffin pan, regular or mini, with paper liners.
2. Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
3.Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature