One of my all-time favorite things is banana bread. But my issue is that I can pretty much eat a whole loaf of it in a day or two. So when I had some very ripe bananas this weekend I decided to make banana muffins instead, in the hopes of only eating one at a time, you also can’t cut your slice to be the size of 1/4 of the loaf with a muffin.
Well it worked, I only ate one muffin at a time and the whole family loved them. My daughter loved them so much she kept asking for more, but after two I cut her off (I think maybe she has mommies issue with eating the whole loaf). I did end up freezing a few so my daughter could have them later in the week for breakfast without the risk of all of us eating them if they were left out. I find that they do freeze well and I have kept whole loafs in the freezer for a couple of weeks and they still taste fresh when we defrost them and eat them up.
Makes 12 muffins.
1 ½ cup all-purpose flour 2 tbs cinnamon
1 tsp baking soda 1/3 cup vegetable oil
1tsp baking powder ¼ cup brown sugar
½ tsp salt 1 tbs cinnamon
3 bananas, mashed 1 tbs white sugar
½ cup white sugar 2 ½ tbs brown sugar
Preheat oven to 375 degrees F. Lightly grease muffin cups or fill with muffin papers.
In a large bowl, mix together flour, baking soda, baking powder, and salt.
In another bowl, beat together bananas, sugar, cinnamon, egg, and oil.
Stir the banana mixture into the flour mixture, then spoon batter into prepared muffin cups.
In a small bowl, mix together cinnamon, white sugar, and brown sugar. Sprinkle over top of muffins.
Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.
And here is my favorite taste tester, I had such a hard time getting a good picture this time because she would not stop eating to smile.
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