I use the same basic recipe for my banana muffins as I do for my easy banana bread with the exception of the delicious crumble topping that I like to finish them off with. Mix together mashed bananas, 1/2 cup melted unsalted butter, egg, white sugar, and vanilla extract in a separate bowl. Whisk 1 1/2 cups sifted whole wheat flour with baking soda, baking powder, salt, and 1/2 teaspoon cinnamon in a large bowl. A few days later I had 3 very sad overripe bananas sitting on the kitchen counter and my middle son excitedly asked me if that meant we were going to have banana muffins (I suspect he planned the banana boycott for this very reason!) Preheat oven to 375 degrees F (190 degrees C). It seems I was a little overzealous a couple of weeks ago in the amount of bananas I bought while grocery shopping. Serve with a praline latte or pumpkin spice latte for the perfect coffee-shop style breakfast.
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