This recipe is so similar to my previous banana recipe that I can’t choose which I prefer. There is a difference in ingredients, but taste is pretty much the same. For now, to make this a bit different from my past banana recipe, I decided to change the muffin to be more like a cupcake by adding “frosting.” I don’t think I will ever making real frosting because it contains so much sugar and fats from either butter or cream cheese. At least that’s what it seems from the various frosting recipes that I have come across. So when frosting is needed, meringue or whipped cream will suffice.
Ingredients – Banana
2 ripe bananas
2 tbs (canola) oil
1/2 cup milk
dash of vanilla extract
2/3 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup granulated white sugar
1 3/4 teaspoons baking powder
dash of cinnamon
dash of salt
Ingredients – Strawberry and Meringue
1 egg white
dash of sugar
- Mash bananas. Add oil, egg, milk, vanilla, and mix well.
- In a separate bowl, combine the remaining ingredients.
- Stir the dry mixture into the banana mixture. Place paper liners in muffin pan and fill with batter.
375F, bake for 18 mins, 9 cupcakes.
- Meringue: With an electric mixer, whisk egg white until frothy. Add sugar and whisk until stiff peaks form.
- Slice strawberries.
- Assemble cupcakes: Scoop a spoonful of meringue onto cupcake and place strawberry on top.
If the meringue does not turn out like a whipped cream texture, don’t put it to waste – simply dab a little on top of the muffin to act as a glue to paste the strawberry. You won’t taste the meringue much regardless. Practice makes perfect! You can always try it again.
The oats are unnoticeable.