Banana Muffins

Banana bread was one of the first recipes I mastered. But, I have been baking it since I was twelve and needed a new way to re-purpose my ripe bananas. These banana muffins are a hybrid between banana bread and muffins. If you are a fan of both, you are in for a treat.

Banana muffins are the perfect way to use ripe bananas. The recipe is very easy to follow and makes a healthy dessert. The steps are similar to making banana bread, yet has the consistency of a muffin once baked. The key to the flavor is to have ripe bananas. Ripe bananas provide natural sugars and allow the flavor to come through. I add walnuts for texture, providing the prefect crunch factor. But, feel free to substitute with chocolate chips or opt out completely.

There are a few tips and details to follow for perfect results. Use room temperature eggs for the batter. If you forget to take your eggs out early, place them in a bowl with warm water. Though you can use cupcake liners, they are not necessary. Instead, grease the muffin pan with butter. Always separate the ingredients into three bowls, as indicated. You can then fold in the mixed ingredients and avoid overworking the batter. It is also important not confuse the baking powder and baking soda to ensure the muffins rise properly. The recipe is not excessively sweet, providing a perfect balance in flavor. Though, if you want to add sugar, I recommend using 1 cup instead of 3/4 cup. Or simply add some chocolate chips.

To make the muffins, start by preheating the oven to 425 °F. Mix the dry ingredients in a large bowl. Whisk together the wet ingredients and salt in a medium bowl. In another bowl, mash the bananas and add the vanilla extract. In the center of the dry ingredients, form a cavity, then add the wet ingredients and mashed bananas. Fold the ingredients together, but do not to over work the batter. Once folded, add in the chopped walnuts. You can use chocolate chips, but again, toppings are not necessary. Distribute the batter into a, greased or lined, twelve count muffin pan. Turn the oven down to 375 °F and bake for 20-25 minutes. Allow the muffins to cool for 5-10 minutes and enjoy while warm! If you have any muffins leftover, store them in an airtight bag or container for 3-5 days.

Ingredients:

• 2 1/2 cups All Purpose Flour

• 4 ripe bananas

• 2 cage-free eggs, room temperature

• 1/2 whole milk

• 1/8 tsp salt

• 1 tsp cinnamon

• 3/4 brown sugar

• 1 tsp vanilla extract

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1/2 cup vegetable oil

• 1 cup chopped walnuts or chocolate-chips (Optional)

Instructions:

1. Set oven to 425°F.

2. Add sifted flour, baking soda, baking powder, and sugar to a large mixing bowl, stirring briefly.

3. In a separate bowl, mash 4 ripe bananas for 2-3 minutes.

4. Add vanilla extract to bananas and continue mashing for 1 minute.

5. In a third bowl, add room temperature eggs, milk, salt, and vegetable oil. Whisk the ingredients until well combined.

6. Form a hole in the center of the dry ingredients, placing the wet ingredients in the cavity.

7. Fold all the ingredients together, ensuring not to over work the batter.

8. Optional: Add chopped walnuts or chocolate chips, fold into the batter.

9. Ensure to line the muffin pan with butter, I use a silicone pastry brush. (You can also use cupcake/muffin liners)

10. Evenly distribute batter to 12 count muffin pan, I use a piping bag to avoid a mess.

11. Turn temperature down to 375°F. Place muffins in the oven and bake for 20-25 minutes.

    Tip: Store leftovers in an airtight bag or container for 3-5 days.

Enjoy!