Finally. We stop devouring bananas long enough to have three bananas go brown. Seriously, my family consumes a fantastic amount of bananas, at least a good couple bunches a week. Rarely do we have brown bananas. For eating, I prefer the beautifully rich yellow ones that still have green ends. Then when I peel it open, there is no sign of bruising on the pale creamy flesh, which still resists a little before yielding. Just a hint of tartness before the sweetness settles in. Yes, I can be picky like that, but I would take a sub-par banana anyway. 😉
So I’ve got these three large squishy, sorry looking fruits sitting on the dinner table. Time to make muffins.
Mini ones are just so darn cute. It’s impossible to eat just one. I stopped looking up banana bread recipes a long time ago. These days I just use what I have and make it up along the way. They always come out differently, just like my chocolate chip cookies.
This particular batch packs a powerful banana punch and is super moist. For banana bread lovers!
Super Banana Muffins, Mini-ed
makes 24 mini muffins plus 6 regular ones
3 large bananas, mashed to make about 1 1/2 cups
2 large eggs
1 tsp. vanilla extract
1/3 c. oil
1/4 c. whole milk
1/2 c. packed brown sugar
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/4. tsp. salt
- Mash the bananas in a large bowl and mix thoroughly with the eggs, oil, vanilla, and sugar.
- Mix in the rest of the ingredients until smooth, take care not to over mix.
- Spray mini muffin tins with cooking spray and fill with batter. Spoon the rest of the batter into sprayed regular muffin tins.
- Bake in a preheat oven at 350 degrees. 20 minutes for mini muffins, 25-30 for regular muffins.
Buttery Bakery 