We have some banana connoisseurs around here with a very narrow range for banana tolerance: too green and your mouth goes dry and too ripe and they are declared mushy. So as a result, we have quite a few freezer bags full of peeled, overripe bananas destined to be reborn as smoothies or baked goods. This is our standard whole wheat banana muffin recipe, I usually make it without any frosting or fun, but today I was feeling nice and they became cupcakes. I have a feeling I may have ruined things, because the kids may balk at plain muffins now that they know what is possible!
Whole Wheat Banana Cupcakes
4 ripe bananas
1 cup brown sugar
3 T canola oil
1 egg replacer of choice ( I used EnerG, you can try flax, but it is much more dense)
1/2 cup soymilk plus 1 T. cider vinegar set aside to thicken
1 T. vanilla
1 cup white flour
1 cup whole wheat flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
Blend the top set of ingredients in a blender, or a medium bowl with an immersion blender until smooth. Sift the bottom set of ingredients into a large bowl. Pour the blended wet ingredients into the dry ingredients and careful mix until everything is blended. Don’t overbeat or you will have banana cupcakes for practicing your shot put.
Scoop into muffin tins lined with papers, and bake at 350 for 15 minutes or until you start smelling banana muffins baking and the centers are springy and dry. (The great thing about egg and dairy free muffins is that they are usually ready when you can smell them baking!) Take out of the pan and let cool on a rack.
Makes a little over a dozen regular muffins, or enough for a dozen regular plus a dozen mini muffins if you’d like.Frosting
1/2 stick dairy free margarine (I used Fleischmann’s unsalted margarine)
1/4 cup shortening
3 3/4 cups powdered sugar
2 t. vanilla
4-6 T. soymilk
With a hand mixer, blend the margarine and shortening together until creamy, add powdered sugar and mix until Incorporated. Add vanilla and enough soymilk to reach the fluffiness you like.