Banana Muffins
I had a taste for banana bread the other day, and my wife suggested muffins instead. With muffins you can put them in a bag and keep them in the fridge or even the freezer for long term, and take a few out as you want to eat them. The key is to get your bananas and let them sit for a few days until they are really ripe.
Banana Muffins
Ingredients
- 1.5 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1.5 cups 3 large ripe bananas, mashed
- ¾ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 Tbsp milk
- 1/3 cup butter melted
- Optional: add some chopped walnuts or pecans
Instructions
- Preheat oven to 425 degrees F.
- Grease a 12 cup muffin tin or line with paper liners.
- Sift the flour, baking powder, baking soda, salt & cinnamon together in a small bowl.
- Mash the bananas, and then mix in the sugar, egg, vanilla, milk and melted butter in a large bowl. Add the nuts (if using) and mix.
- Fold the flour mixture into the banana mixture until smooth.
- Spoon the batter into the muffin tin, filling each cup 2/3s full.
- Bake in the pre-heated oven about 20-25 minutes. The tops should spring back when pressed and a toothpick should come out clean.
- Let stand briefly in the muffin tin, and then turn out onto a cooling rack.