banana bread muffins

Banana bread is perfect when you have overly ripe bananas you just can't eat fast enough. I was stuck in this predicament after our farmer's market excursion from last weekend. So, left with three browning bananas, I decided it was time to make something. So why not try muffins, right?

Banana bread muffins (adapted from here)

1 cup sugar
1 stick softened butter
2 large eggs
3 very ripe bananas
1 T chocolate almond milk
1 t ground cinnamon
2 cups flour
1 t baking powder
1 t baking soda
1 t salt

Preheat your oven to 325 degrees and grease your muffin tin.

Cream your sugar and butter together until light and fluffy (about three minutes in a stand mixer). Add in the eggs, one at a time, combining thoroughly after each addition.

In a small bowl, mash together the bananas, almond milk and cinnamon with a fork. And in a large bowl, whisk together the flour, baking powder, baking soda and salt. Add the banana mixture to the butter/sugar mixture, and stir to combine. Slowly add in the flour mixture until just combined.

Pour the batter into the prepared muffin tin, and bake for 27-30 minutes, or until a toothpick comes out clean.

These taste best warm :)
Enjoy!

7 comments:

  1. i like that you added the chocolate milk to this. most pivotal ingredient. and im hungry.

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  2. you know what makes them EVEN better?! Sprinkle some dark chocolate chips in them before baking. Seriously :)

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  3. That looks SO DELICIOUS! As soon as my oven is working again (it's been a never-ending saga of trying to get our landlord to fix it) I am making some of these! :)
    xox, giedre

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  4. You had me at banana bread muffins...

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  5. Definitely my favorite muffin type - esp when they're warm and you stick a big hunk of butter in the middle

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  6. AghhhH!!! you don't understand, banana bread is my absolute favorite!! So in awe of you for making these! Why can't we be neighbors?!

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  7. Those look mouthwatering...I have a mouldering banana that would be perfect for muffins too :)

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Oh, herro there.

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