Ingredients
- 12 cups whole wheat flour
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼. Teaspoon ginger
- 1/4 teaspoon salt
- 1 cup skim milk
- 1 egg
- 1 teaspoon banana extract
- ¼. Cup of vegetable oil
- 2 cups fresh blueberries (Optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
Whisk whole wheat flour, white sugar, baking powder, 1/2 teaspoon cinnamon, ginger, nutmeg and salt together in a bowl. In a separate bowl, whisk skim milk, egg, banana and vegetable oil.Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter. Spoon batter into prepared muffin cups, filling them to the top.
Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired. Bake in preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes