Wednesday, October 17, 2012
Banana Nut Muffins
So yesterday I glanced in our fruit bowl and noticed that we had a couple of bananas that were nearing the end of their life.
I hated to see bananas go to waste (though I NEVER eat them by themselves), so I decided we really needed some banana bread or muffins. I decided muffins would be a good (and easy) way to go. Even better, I had already planned a "breakfast for dinner" kind of night so this would be a perfect addition.
I immediately googled and fell upon a recipe that is supposed to be very kid-friendly. Perfect for me. :)
I didn't really have any kids around at the time so I just made the recipe myself.
And they were yummy.
I don't think I have ever made homemade banana bread before.
Now that I have, I don't think I will ever be able to go back to a mix again.
And honestly, it didn't take me but a few more minutes than a mix would...and these were so much better.
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large bananas, mashed
3/4 cup granulated sugar
1/3 cup butter, melted (I used unsalted)
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
Nuts (to taste...I used about half a cup of chopped pecans)
Preheat oven to 350 degrees.
Spray muffin pan OR use fun muffin/cupcake liners. That is the way I went.
Sift together the flour, baking powder, soda, and salt. Set aside.
In a separate bowl, mix together bananas, sugar, egg, butter, vanilla, cinnamon, nutmeg, and nuts. I just hand mixed. I also made sure not to overmix after reading comments by others on the original recipe's site.
Fold in the flour mixture.
Again, don't overmix (but make sure ALL of the flour is mixed in).
Scoop into muffin tins (I used my cookie dough scooper).
Bake for 10-15 minutes for mini muffins and 25-30 minutes for regular size muffins (mine made 12 regular size muffins).