No-Fail Banana Muffins

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Growing up, there was always at least two bunches of bananas around the house at any given time and unsurprisingly, I love the fruit. Smeared with peanut butter (yum), smeared with Nutella (even better), thrown into a smoothie–they are so versatile, and they seem to infuse everything with sweet deliciousness.

The one annoying thing about bananas is that they seem to go from unripe to brown in a matter of days, regardless of my current banana intake. They have a schedule all their own. In times like these, where I turn around and realize there are a few bananas that need to be eaten or frozen pronto, I turn to my favorite banana muffin recipe, the one that never fails.

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These muffins are a crowd-pleaser, quick to pull together (I can usually whip them up in 15 minutes flat), and consistently come out great. They also act as a good canvas on which to try out other flavors. My favorite thing to add is a healthy dose of cinnamon and then to throw some brown sugar on top, but my boyfriend’s absolute favorite is when I add in chocolate chips. Best of all, they’re not all that bad for you. There’s only 1/3 cup of oil for 12 muffins. The bananas make up for the lack of fat. If you have a few spare bananas, try these out for yourself!

No-Fail Banana Muffins

(makes 12 muffins)

(adapted from Taste of Home)

Ingredients:

1 1/2 cups all-purpose flour

1 cup of sugar minus 3 tablespoons

1 tsp. baking soda

1 tsp cinnamon

1/2 tsp salt

3 ripe bananas

1/3 cup oil

1 egg

1 tsp vanilla extract (optional)

Instructions:

Preheat the oven to 375 degrees Fahrenheit, and prepare muffin tin with muffin liners.

Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. In a medium bowl, mash bananas with your hands (great for kids to do!), leaving little lumps here and there. Add the oil, egg, and vanilla to the bananas, and stir to combine. Add banana mixture to dry ingredients and stir to combine, being careful not to overwork the batter.

Fill each well in the muffin tin to a little over halfway. (Before I throw them in the oven, I like to top them with a mixture of cinnamon and brown sugar. Bake at 375 degrees for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool and then serve.

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