Posts Tagged ‘muffins’

Do you know the muffin man?

Over the past couple years, I’ve started eating bananas. Healthy, cheap, easy, and full of energy. I couldn’t get into the texture and somehow it seemed too sweet. That being said I’ve gotten into bananas, to the extent I eat them almost everyday before the gym. Some days I plan to go to the gym and end up not going because something has changed or I realized I lost track of something. Which means that probably once a month at the end of the week I have an unhappy banana or two or three. These poor unhappy bananas get turned into banana bread or banana nut muffins. I love turning the banana bread into banana bread french toast, and my boyfriend will eat the muffins like they are candy, and with this much sugar they nearly are!

A dozen muffins!

I can’t take credit for the recipe, its been in my family in some variation or another for year. It’s so simple even with my couple additions/variations.

3 overly ripe bananas

1 stick of softened butter

1 c sugar

2 eggs

2 c all-purpose flour

1/4 tsp salt

1 tsp baking powder

1 c chopped nuts – walnuts (mom’s favorite) or pecans (my preference) (optional)

Splash of vanilla (optional)

1/8-1/4 tsp cinnamon (optional)

Preheat oven to 325.

Mix bananas, softened butter, and sugar until its combined. Add eggs. Stir in cinnamon and vanilla if you want it. Mix in flour, salt, and baking powder. Make sure you get everything incorporated together. Finally add in the nuts if you want them.

Now there is the choice of turning this lovely batter into muffins or bread. I usually choose muffins because they tend to last longer and I can easily take them into school as one of my many snacks. Either way spray your muffin tins or bread pan with pam or cooking oil, so it doesn’t stick. If you use cupcake liners for your muffins, you don’t need to spray the pan.

Bread pans are good because you can be lazy and just dump the batter in the pan, but if you have a muffin tin there is one more step. Use a 1/4 cup measuring cup to spoon the batter into the muffin tins. This makes your muffins equally size and helps them to cook evenly.

Now bake for 40-45 minutes if you are making muffins or for 1 hour if making the bread. Check by sticking a butter knife or toothpick in the middle and if it comes out clean and they are golden brown on top, they’re ready.

Final trick, when you pull it out and are letting things cool tip them on their side. This will also help everything not stick to the bottom of the pan.

Until later

Life is short, lick the spoon!