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Living in Florida has many benefits, including a neighbor with a banana tree in their backyard! These bananas are smaller and sweeter than the supermarket variety. We love them. I was given a bunch the other day, and like all bananas at my house, they always seem to over-ripen and go brown before we get around to eating all of them. Luckily, squishy bananas make great muffins. My recipe doesn’t require anything that’s not already in the kitchen. Better yet, they are out of the oven in less than 30 minutes.
These muffins will never win any baking contests, there’s nothing overly special about them. What makes them impressive is the simple ingredients and the ease & speed in which you can be serving them. Nothing brightens up a morning like warm, freshly-baked muffins that are toddler, teenager and grandparent approved! No need to lug out a mixer. They can be stirred by hand – making this a great recipe for kids to make.
I love adding chopped nuts to muffins, walnuts, or pecans (depending on what I have in the pantry.) I like the crunchy texture and the added nutritional value. If you don’t like nuts, don’t have them on-hand, or nut allergies are a concern, omit them. The recipe won’t be affected. This is a basic recipe by design. Cinnamon is the only spice. Use it as a starting place for creating your own special recipe with a little zhoosh by adding ½ teaspoon of any “warming” spices (nutmeg, allspice, cloves, or cardamom) or a teaspoon of pumpkin pie or apple pie spice. Kids really like the addition of chocolate chips. Mini chocolate chips work best. Try adding a cup of fresh or frozen blueberries for pop of color and touch of zing.
I used to hate making muffins because cleaning the muffin pan was always such a pain. Even with non-stick spray, there always seemed to be stuck-on bits. Putting it in the dishwasher was a big no-no. Cupcake liners did eliminate much of the clean-up issues, but I never seem to have any when I needed them. Life changed when I discovered silicon muffin pans. Usually, no non-stick spray is necessary, although a light spray won’t hurt. I love baking with silicone pans because of the ease to clean. I can push out the wells, making it easy to remove any residue; PLUS, it can go on the top shelf of the dishwasher. I place the muffin pan on a baking sheet for stability to get in and out of the oven. No biggie.
Next time you have a couple of over-ripe bananas, smoosh them up and experience some home-baked goodness in no time at all.
Easy Banana MuffinsCourse: Breakfast, SnacksCuisine: AmericanDifficulty: Easy
Enjoy freshly baked goodness in 30 minutes using a couple of over-ripe bananas and ingredients from your fridge.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large or 3 small bananas, mashed
3/4 cup white sugar
1/3 cup butter, melted
½ cup chopped walnuts or pecans
- Preheat oven to 350 degrees. If using a metal muffin pan, coat with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
- Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and stir until smooth. Scoop into muffin pans.
- Bake muffins for 25 – 30 minutes. Muffins will spring back when lightly tapped.
- To make banana nut spice muffins, add 1 teaspoon of pumpkin pie or apple pie spice or a 1/4 teaspoon of any “warm” spices (nutmeg, allspice, cloves, cardamom)
- Banana Chocolate Chip Muffins can be made by adding a 1/2 cup mini chocolate chips (any variety)
- Blueberry Banana Nut Muffins include one cup of fresh or frozen blueberries