Though this blog’s primary purpose is to follow the design and build process of our farmhouse, as much as I love to cook, food is going to appear from time to time! I hope no one minds!
Today I had several bananas turning so I decided to whip up my banana muffins. This recipe is the most delicious one I have ever tried. I have been using it faithfully since I created it about 6 years ago. As I learned when I was nursing our youngest and had to cut out dairy, it can easily be made vegetarian by using almond or soy yogurt and oil vs. butter.
One great tip I’ve learned, if you don’t have turning bananas but are craving muffins, simply preheat your oven to 300*. Place your unpeeled banana on a cookie sheet lined with parchment paper and bake them for 15-30 minutes. They are done as soon as peels are black and shiny!
If you try it, let me know what you think! Enjoy!
1 2/3 C Flour
1 tsp Baking Soda
1/4 tsp salt
1/2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
3/4 C Sugar
2 Large Eggs
1/4 C Melted Butter
3 TBSP Full Fat Vanilla Yogurt
1 TBSP Vanilla Extract
4 Mashed Bananas *see note below
If you want nuts- add 1/2 C Walnuts
Preheat your oven to 350 Degrees. Line muffin tins with liners. (this is a great job to let the kids help with!)
In a large mixing bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg and sugar.
In a separate mixing bowl, beat the eggs with the melted butter, yogurt and vanilla. Add the bananas and mix well.
Pour the wet mixture into the flour mixture, add walnuts if using them and gently mix with a spoon just until combined.
Scoop into prepared muffin tins using a cookie scoop. Sprinkle the tops with turbinado sugar. I generally do about 1/2 Tbsp on each one. If this is to sweet for you, you can always use less turbinado or cut your sugar in the recipe back to 1/2C. Bake for approx 20 minutes until tops are nicely browned.
*Mashing the bananas is another great task for the kids- place bananas in a ziplock bag and let them mash them with their hands.