Banana Lovers’ Banana Muffins

My kids ask for bananas. I buy bananas. No one eats the bananas and now I have a bunch of overripe bananas. I was looking for a recipe that I could use the most amount of bananas and came across this recipe for muffins for banana lovers. Perfect! I’ve already made two batches and my kids {and husband} love them!

They’re super easy to make and are the perfect afternoon snack. The first batch I made I followed the recipe and added chocolate chips. The second batch I swapped out 1 cup of flour for whole wheat white flour and no one noticed. Just a little swap to make them a little healthier. I also like that the recipe doesn’t use any oil.

2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 stick unsalted butter, softened at room temperature
3/4 cup brown sugar
2 eggs beaten
2 2/3 cups mashed ripe bananas (about 3-4 bananas, depending on the size)
1 tsp vanilla extract

Preheat your oven to 350 degrees. Line a muffin pan with liners and set aside. In a large bowl, mix together the flour, baking soda, cinnamon and salt. In the bowl of a stand mixer, add the butter, brown sugar and vanilla. Cream until the mixture is light in color and fully combined. Stir in the eggs and bananas.
Slowly add in the flour ½ cup at a time. Stir until just combine. Divide the batter among the muffin cups (about ¾ full). Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan and then transfer to a cooling rack to completely cool.

Source: The Anti-June Cleaver


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