These muffins are a great base or started muffin. You can adapt them by switching out the favor of bananas to apples, or by adding strawberries, raspberries, or blueberries. You can chocolate chips or nuts to the fruit or take the fruit out and just add the nuts. These are a very forgiving muffin recipe, that puff up bakery style and they come together at Mach speed.
Yields 12-24
Ingredients
BATTER
2 Eggs
6-8 - bananas (mashed)
1 cup - vegetable oil
3 cups - flour
2 tsp - baking powder
2 tsp - baking soda
1 1/2 cup - brown or white sugar
1 tsp – vanilla
TOPPING
1/4 cup - brown sugar (for topping)
Directions
Line muffin tin with liners or grease. Pre-heat oven to 375°F
Mash *bananas and add to it the eggs, vanilla, and vegetable oil, mix well. To the banana mixture add the brown or white sugar (or mix of both) whisk until combined. Set aside
To the flour add the baker powder and baking soda, whisk to combine.
Fold the wet mixture into the dry, until JUST combined. Try not to over mix, you may still see a little bit of unincorporated flour. If adding any nuts, dried fruit, or chocolate chips fold them into the mixture gently. Spoon batter into prepared muffin tin and sprinkle with the 1/4 cup of brown sugar topping (optional)
Bake muffins for 20-25 minutes or until the tops are puffed and golden and the centers come out clean when a toothpick is inserted.
*When summer hits, we have glut e over rip bananas. When this happens, we use a large Ziplock freezer bag and drop the unpeeled bananas into it, then pop them into the freezer. We usually don't get to using them until the fall/winter season. When ready to use, just pull out the amount needed peel the skins back, and either blend them or mash with a fork or pastry blender.
Recipe by Resolute Ridge©
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