Banana Wholewheat Muffins

It's finally Friday! And you know what usually happens around here on Fridays, don't you? Well, I try to post about something sweet. And this week, let me tell you about these lovely little banana muffins. I found the recipe at Foodbeam, and since I as usual had some brown bananas on my counter, I decided to give them a go. What meakes these different from most muffins is that they're really light and fluffy. Not at all dense or heavy, just cloud-like and delicious. I wish I had made them a bit smaller though - I think their lightness lends themselves very well to a mini-size instead of maxi-size as mine were. But yummy in any case! And they keep very well in the freezer, too.

Banana Wholewheat Muffins
Makes 10 large muffins

100 g butter
180 g wholewheat flour (I used wholewheat spelt)
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
140 g muscovado sugar
2 eggs (at room temperature, if possible)
1/2 tsp vanilla extract (or 1 tsp vanilla sugar)
3 bananas (about 300 g, peeled weight), mashed
1 banana, sliced

Preheat the oven to 170°C. Melt the butter and let it cool slightly. Mix flour, baking powder, baking soda and salt in a bowl.

Beat the melted butter with the eggs, sugar and vanilla. Add this to the dry ingredients, and stir in the mashed bananas. Dollop into muffin tins (don't fill them more than 3/4 to the rim - they will rise) and top each one with a few slices of banana.

Bake for 20 minutes. (Adjust if you're making smaller muffins!) When they're done, they will be crunchy on top and no longer sticky in the middle if you try them with a toothpick.

Recipe in Swedish:
Bananmuffins med fullkornsmjöl