{Melt In Your Mouth} Banana Muffins

January 23, 2013

I love banana bread. The cinnamony deliciousness with some pecans or walnuts thrown in. Just yum. But sometimes, it’s nice to just let the banana shine. These muffins are so ooey, gooey delicious. You don’t have to worry about them being too dry, I’m not sure it’s possible :)

Make sure you are using some very, very ripe bananas. You know, the kind that have lots of brown spots all over them, they are so sweet you won’t need much added sugar. I put 2 to 3 since bananas range in size. If you have super big bananas, just use two, if you have smaller bananas, use three.

The sugar choice is up to you. Honey is a much more natural sugar source than granulated but you can use what you have on hand.

2-3 very ripe bananas
1/3 cup honey, maple syrup or sugar
1 tsp vanilla extract
1/3 cup organic sour cream or plain yogurt
3 Tbs coconut oil, melted (or organic butter if you dont have coconut oil)

1 egg, slightly beaten and room temperature
1 cup all purpose flour (use unbleached, whole wheat pastry or gluten free baking mix plus 1/4 tsp xantham gum)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt

Preheat oven to 350.

In a large bowl, smash the bananas with the back of a fork and mix in the sugar. Add the vanilla, yogurt, oil and room temperature eggs. Mix well. {If you forgot to put your eggs out on the counter to knock the chill off, fill a cup with warm water and put the eggs in for about a minute. Remove the eggs and move on with the recipe.}

Add in the flour, baking powder, baking soda, cinnamon and salt. Using an ice cream scoop, pour into 12 lined muffin tins. Bake for 18-20 minutes or until they spring back to your touch and are a light golden color. Allow to cool at least 5 minutes before serving. Enjoy!

  • http://5kidswdisabilities.com/ Linda Petersen

    These muffins look so good!  I can’t wait to try them.

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