Banana Muffins

This recipe has to be credited to my roommate, Emma. She has a very specific diet (a combo of lactose intolerance and celiac disease) , and so I adapted the recipe a bit. She usually uses a special millet flour, but I used my own baking flour instead.

Here’s what you’ll need:

2 or 3 ripe bananas (soft and spotted are best!)

6 tlb spns melted butter

1/2 cup sugar

1 and 1/2 cups flour

1 egg

1 tspn baking powder

1/2 tspn baking soda

Prep: 10 min      Bake: 20-25 min    Makes: Dozen

Heat oven to 350 degrees F.

Combine wet ingredients and dry ingredients in separate bowls.

Dice up the bananas so they are easily mashed up with a fork or potato masher. Add them to the egg and butter mixture. Then combine the wet with the dry and stir until well incorporated (this could take a couple of minutes if the butter is not fully melted). If the batter is really thick and looks more like a a dough batter than muffin batter, add a few teaspoons of water to loosen things up. The batter is supposed to be a bit on the thicker side, so don’t worry about it too much.

Line your cupcake tin with baking cups and scoop about 1 tablespoon of batter into each cup. Place in the oven for 20-25 minutes until desired golden color is achieved.

Feel free to jazz them up with walnuts or chocolate chips. I opted to go with my banana-peanut butter instinct. Love that combo.

One Response to “Banana Muffins”
  1. Emma Krause says:

    Thanks for the shout out Big! They look delicious and smelled even better!

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