Whole Wheat Banana Bread Muffins

Original recipe here 

Ingredients

• ⅓ cup vegetable oil
• ½ cup honey
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup mashed ripe bananas (I used two bananas)
• 1¾ cups whole wheat flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• ¼ cup hot water

Instructions

1. Preheat oven to 325 degrees.
2. In a large bowl, beat oil and honey together. Once combined, add eggs and mix well. Stir in banana and vanilla. Stir in flour and salt in increments.
3. Add baking soda to hot water and stir to mix. Add to batter.
4. Spray muffin tins with non-stick cooking spray. Fill each opening ¾ full of batter.
5. Bake for 20-25 minutes or until an inserted toothpick comes out clean.
6. Transfer to wire rack to cool.

Cake Baking tips

I prefer oil cupcakes. From previous experience, oil cupcakes have a heavier crumb while butter cupcakes tend to have a finer, fluffier, more airy crumb. Oil brings out the best in the sugar. Also by the second day oil cupcakes are more moist and delicious while the butter cupcakes tend to dry out. However I do love the butter flavor, so I came up with a solution.

https://theboatgalley.com/changing-pan-size/