Friday, July 29, 2011

Good Morning Muffins!

So this morning, I decided to make some yummy banana muffins since I had some bananas that I had bought at the commissary for 25¢ since they were just starting to get some brown spots, I let them ripen a few more days so that they were almost half brown/half yellow on the outside- those are the best kind to use for making these muffins since they mush up very nicely. They make for a great breakfast, snack, even gift! And they are GREAT for toddlers too!
The recipe you might ask? Why here it is! Ü

What you need:
2½ cups all-purpose flour
½ teaspoon baking soda
¾ cup brown sugar
¼ teaspoon ground cinnamon
2 cups smashed bananas (about 4 to 6 bananas)
½ cup vegetable or canola oil
½ cup milk
2 large eggs, at room temperature
1/8 teaspoon salt
½ teaspoon vanilla extract
¾ cups chopped walnuts (optional ingredient)

How to Make:
Preheat the oven to 375° F.
Spray a 12-muffin tin with PAM and set aside.
Whisk the flour, baking soda, brown sugar, and cinnamon together in a large bowl & set aside.
Whisk the banana, oil, milk, eggs, salt, and vanilla in a small mixing bowl.
Make a small well in the center of the dry ingredients bowl.
Pour wet ingredients into the center, then stir until the dry ingredients are moistened but still a little lumpy. *Do not overmix the batter or your muffins will come out dense.*
Gently stir in the nuts if desired.
Divide the batter evenly into the muffin tin slots.
Put the muffins in the oven and bake for 25 minutes or until golden brown, rotating the pan halfway through the cooking if necessary.
Remove pan from oven and let cool.
Serve warm or at room temperature.

Makes 12-22 muffins, depending on the size of your muffin pan. I, personally, use my Pampered Chef Silicone Floral Cupcake Pan, as seen below, and I can get 20-22 muffins out of this recipe, depending on how high I fill the wells. ENJOY!


No comments:

Post a Comment