What a whirlwind things have been this winter. I have been so busy with learning tax laws and how to do payroll for our growing trucking business that my time in the kitchen has been limited. Oh, and Truckin' Man was thinking we needed to cut back on the cookies a little bit. He was thinking that until I talked about getting some baking going, and then he was all excited for it. So, I was excited to spend some time baking instead of making another soup and salad dish!
Muffins. I love 'em. If you want a healthy banana muffin recipe, please go check out my Banana Nut Muffins with Oatmeal Streusel. If you are looking for a scrumptious bit of banana heaven, and aren't worried about a calorie count, please keep reading. I have been making this muffin ever since I found Brown Eyed Baker, and fell in love with her recipes. Each and every bite of the muffin is packed with amazing flavor, and is perfectly moist, with that nice crust on top. They do freeze well, but you do loose that crust on top once you unthaw them.
To tell you how much I LOVE these muffins... I don't make them to use up my ripe banana's, I buy banana's and let them ripen so that I can make muffins!
Banana Muffins (Source: Brown Eyed Baker via Giada De Laurentiis)
3 c. all-purpose flour
1 t. baking soda
1/2 t. kosher salt
1/2 t. baking powder
2 c. granulated sugar
1 c. vegetable oil
3 large eggs
1 T. vanilla extract
4 ripe bananas, peeled and coarsely mashed
Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees.
Whisk the flour, baking soda, salt, and baking powder in a bowl until blended. Beat the sugar, oil, eggs, and vanilla in a large bowl until well mixed. Stir in the banana. Add the dry ingredients and stir just until
blended. Do NOT over mix!
Divide the batter among the prepared muffin cups. Bake the muffins on
the middle rack until the tops are golden brown and wooden pick inserted in center
comes out clean, about 25 minutes.
Transfer the muffins to a rack and cool.
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