Moist Banana Muffins

2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups ripe mashed bananas (4 bananas)
1 egg
4 tablespoons oil
2/3 cup packed dark brown sugar
1/2 cup unsweetened applesauce
1 teaspoon vanilla

Note: the riper the fruit, the sweeter the muffins. Preheat oven to 375�F. Line 12 muffin cups with paper liners or lightly coat with cooking spray.

In a large bowl, whisk the flour with baking powder, baking soda, salt and cinnamon. In another large bowl, whisk the mashed bananas with the egg until smooth. Whisk in the oil, brown sugar, applesauce and vanilla. Add the banana mixture to the flour mixture and whisk until just blended. Do not overmix.

Spoon into the prepared muffin cups, filling them almost full. Bake until the muffins have risen and turned golden brown, 22-25 minutes. Remove to a rack. Can be frozen up to 2 weeks.

AMA Family Health Cookbook