1 cup sugar
1/4 cup canola oil
1/4 c applesauce
3 ripe bananas
2 cups flour
1 tsp baking soda
1/2 tsp salt
Mix sugar, oil & applesauce well. Add eggs and bananas and beat. Add flour, soda and salt. Pour into lined muffin tins. Bake at 350 for 18-20 minutes. Makes 18-24 muffins.
6 tbsp flour
1 cup milk (I always have whole milk in my fridge, but any is fine)
1 cup salted butter
1/2 cup white sugar
1/2 cup brown sugar
2 tsp vanilla
Whisk together the flour and milk. Heat in a small saucepan over medium heat. Whisk continuously until it starts to thicken. Switch to a rubber spatula, cook and stir until you can start to see the bottom of the pan. Continue to cook until the mixture is thick, almost like paste.
Cool mixture completely. It can’t be warm…if it is, your frosting won’t come together. I like to put it in the fridge to speed up the cooling process. Stir it occasionally, or place a piece of plastic wrap over the mixture so it touches the top, otherwise a crusty layer will form.
With a whisk attachment in an electric stand mixer, beat the butter and sugars for 1-2 minutes until well combined and fluffy. While beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, but keep beating! Continue to beat until mixture comes together and is light and fluffy, about 6-8 minutes (longer if needed). Frosting is done when a sample between your fingers feels light and fluffy and sugar is dissolved.
*Make sure there are no lumps in the brown sugar. It will get stuck in your piping tip. Just trust me.
*For the muffins in this picture, I put my frosting in a ziploc bag, snipped a corner, and swirled it on! Otherwise, just use any large tip with your decorator bag.
*Sometimes I make the thickened milk mixture the day before I want frosting, when I know I’ll have a time crunch when I need to make the frosting (like for a party). It’s best eaten fresh, and this is an easy way to save time.