Banana Cake Muffins

24 01 2013

banana muffins

An icy cold day like today needs something warm baking in the oven. But what to make? I’m not sure how I happened across this recipe for Cake Mix Banana Bread from Real Mom, but it sounded ideal for it’s simplicity and likeliness of being tasty. And, by making them into muffins instead of a loaf, I got to use these spunky Drömmar bakery cups that I picked up from Ikea.

And they did turn out lovely and yummy! I would call them banana cake muffins over banana bread muffins because the texture was more light and fluffy rather than dense and banana-y. Maybe add another banana next time?

 

Here’s my adapted recipe:

1 (18.25 oz) package yellow cake mix

1 tsp pumpkin pie spice

5 egg whites

1/4 cup oil

1 Tbs Coconut Oil

3 medium ripe bananas, smushed

Mix all the ingredients together until smooth. Divide batter evenly among 12 large muffin cups. Sprinkle the tops with a little granulated and/or brown sugar. Bake at 350F for 25-30 minutes, until it passes the toothpick test.

 

As a side note, if your bananas aren’t ripe enough, try baking them until they blacken. This makes them super sweet! Just be careful to cool them down a little before mixing with the eggs.

 

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