BANANA MUFFINS Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 stick, unsalted butter, melted
3 very ripe (black skinned) bananas
¾ cup white sugar
2 eggs
1 tbsp. molasses
2 tsp. Vanilla extract
2 cups all-purpose flour
1 tsp. Cinnamon
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
Optional add ins:
1 apple, peeled and chopped in ¼ inch chunks
½ cup raisins or dried fruit of choice
½ chopped walnuts
|
|
Directions: |
Directions:Preheat oven to 375º
Melt butter. Add bananas and mix with a fork until combined. (You may use a mixer if you wish). Add the sugar, eggs, molasses and vanilla and stir until combined.
Mix dry ingredients in a separate bowl: (flour, cinnamon, baking powder, baking soda, salt). Whisk to combine. Add to wet ingredients. Stir briefly until the wet and dry ingredients are just combined. Don't over beat.
Fold in optional ingredients.
Spray a muffin tin with Pam or grease with butter. Fill muffin tins ½ - ¾ full. Sprinkle tops with sanding sugar or a bit of granulated sugar (optional)
Bake for 18-22 minutes. Test the largest ones with a toothpick and remove from oven when the toothpick comes out clean.
Cool about two minutes and then remove from pan and finishing cooling on wire rack. This prevents them from steaming in the pan and getting soggy.
May bake in a greased loaf pan 40-50 minutes. |
|
Number Of
Servings: |
Number Of
Servings:12-16 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: I got this recipe when I was 18 years old from the receptionist, Rose, at Noroton Publishing Company, fondly referred to in Darien as the Prayer Factory. It makes a tremendously flavorful and moist muffin. After I had children, it became a household staple. My boys would consume a dozen of these at one sitting. We liked them with the chopped apple and raisins. This appear to be a no-fail recipe. I've added ginger and nutmeg, and played with other fruits and spices. It always comes out great. The secret is the very black, ripe bananas. If you can see any yellow on the skin, they aren't ready. When you have a few overripe bananas, throw them in the freezer. When you have enough, thaw and bring to room temp and proceed. If you're feeling decadent, frost them with a vanilla cream cheese frosting.
Vegan: I've made these with vegan stick butter and EnerG Egg Replacer or The Neat Egg (replacer) and they come out great! You can't even tell the difference!
|
|
This recipe for BANANA MUFFINS is from