These muffins were wonderful! I don’t like nuts and shredded coconuts personally, so I skipped out all those in the original recipe. The banana smelled incredible! The whole house smelled like banana. I am very happy with the result. The muffins were not too sweet, and they can be store for a long time in the freezer. Perfect for breakfast!
Banana Muffins
Servings 10 muffins
Ingredients
- butter (melted) (for greasing the muffin pan)
- 1 ½ cups all purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounces unsalted butter (melted)
- 1 extra-large egg
- ¼ cups plus 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 2 ripe bananas (1 mashed and 1 diced)
Instructions
- Preheat the oven to 350˚F.
- Put the 10 paper baking cups on the muffin pan. Grease the top of the muffin pan with the melted butter to prevent sticking during baking.
- In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In an electric mixer fitted with a paddle, add the flour mixture and 4 ounces melted butter. Blend to combine.
- In a medium bowl, combine the egg, milk, vanilla extract, and mashed bananas (save the diced banana for now). Add the wet ingredients to the flour mixture. Blend everything together, but make sure not to overmix.
- Fold in the diced bananas into the batter. Scoop the batter into the baking cups. Fill each cup to the top.
- Bake for 25 minutes. Make sure the tops are brown and a toothpick comes out clean. Serve and eat.
- For storage, cool the muffins completely. Wrap each muffin in a siren wrap, and put them in the freezer. Reheat the muffin for 15 minutes in a 350˚F oven.
Notes
(Adapted from Ina Garten via Food Network)
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