The Best Muffins, EVER.
I've made muffins from this recipe a few times now, and I just had to share it because these muffins are just SO amazing. It's a great way to use up bananas that we don't get around to eating in time before they go brown. I had bunches of them just taking up space in the freezer, but not anymore! They have been freed from their frosty prison and put to good (and delicious) use!
You may have already seen this recipe, since it's the first hit on Google if you search for "Banana Muffin Recipe," but I'm counting on the fact that you haven't. So just bare with me here.
This recipe is adapted from the lovely Catherine Robertson of Cat Can Cook--she is the absolute QUEEN of easy, delicious recipes that really satisfy and won't break the bank. So, without further adue: the recipe!
Ingredients
3 or 4 Large Bananas, mashed
1/2 cup lightly packed brown sugar
1/3 cup melted butter (I've found that salted butter works just fine as well)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1-1/2 cups flour
Step 1.
Preheat oven to 350° and lightly grease a muffin tin. I'm lucky enough to own some re-usable silicone baking cups (that are adorably heart-shaped) and I've found that I just need to lightly tap some flour around the inside with no need for greasing and these muffins pop out just fine.
Step 2.
If your bananas are still frozen, take them out of the freezer and put them in a giant Ziploc bag. Make sure it's sealed tight, and immerse the bag in hot water to quickly thaw them out.
Once they're thawed, peel one strip of the now-icky skin away from the fruit inside and squish them out of the skin by giving it a little squeeze from the opposite side. I've found that this method is the least messy, and the most quick (does that work?). To make things even easier, I squish my bananas right into a blender that's all ready to go. As well as your nanners, throw in the sugar and melted butter. Pulse a few times until the mixture seems well-mixed and reasonably smooth. Remember that this is a muffin mux and it doesn't have to be perfectly smooth.
Step 3.
In a separate bowl, mix together the dry ingredients, then pour the banana mixture into the bowl. Stir everything together until it's just combined.
Step 4.
Pour into your muffin tins, or your silicone baking cups, and stick them in the oven for 20 minutes. Depending on how much you fill your receptacles, they may need a few minutes longer. Just keep an eye on them so they don't over-bake.
Step 5.
Remove from oven and try to not burn yourself while scarfing down an amazingly glorious muffin.
BONUS: add 1/2 cup of semi-sweet chocolate chips for extra yummy.
Enjoy!
You may have already seen this recipe, since it's the first hit on Google if you search for "Banana Muffin Recipe," but I'm counting on the fact that you haven't. So just bare with me here.
This recipe is adapted from the lovely Catherine Robertson of Cat Can Cook--she is the absolute QUEEN of easy, delicious recipes that really satisfy and won't break the bank. So, without further adue: the recipe!
Ingredients
3 or 4 Large Bananas, mashed
1/2 cup lightly packed brown sugar
1/3 cup melted butter (I've found that salted butter works just fine as well)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1-1/2 cups flour
Step 1.
Preheat oven to 350° and lightly grease a muffin tin. I'm lucky enough to own some re-usable silicone baking cups (that are adorably heart-shaped) and I've found that I just need to lightly tap some flour around the inside with no need for greasing and these muffins pop out just fine.
Step 2.
If your bananas are still frozen, take them out of the freezer and put them in a giant Ziploc bag. Make sure it's sealed tight, and immerse the bag in hot water to quickly thaw them out.
Once they're thawed, peel one strip of the now-icky skin away from the fruit inside and squish them out of the skin by giving it a little squeeze from the opposite side. I've found that this method is the least messy, and the most quick (does that work?). To make things even easier, I squish my bananas right into a blender that's all ready to go. As well as your nanners, throw in the sugar and melted butter. Pulse a few times until the mixture seems well-mixed and reasonably smooth. Remember that this is a muffin mux and it doesn't have to be perfectly smooth.
Step 3.
In a separate bowl, mix together the dry ingredients, then pour the banana mixture into the bowl. Stir everything together until it's just combined.
Step 4.
Pour into your muffin tins, or your silicone baking cups, and stick them in the oven for 20 minutes. Depending on how much you fill your receptacles, they may need a few minutes longer. Just keep an eye on them so they don't over-bake.
Step 5.
Remove from oven and try to not burn yourself while scarfing down an amazingly glorious muffin.
BONUS: add 1/2 cup of semi-sweet chocolate chips for extra yummy.
Enjoy!