Banana Muffins fresh out of the oven are perfect for breakfast on the weekends, especially in the colder months with a Cup o’ Joe. The aroma of bananas and cinnamon is sure to wake up the entire house, and maybe the neighbors too. Here is my recipe for Banana Muffins. It makes a great base and you can spice it up with nuts, chocolate chips or whatever else you like, or you can enjoy the simplicity of these straight up, moist and full of flavor.
What you will need…
3-4 medium, overripe bananas
1 1/2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 large egg
3 tsp unsalted butter, melted (can substitute with vegetable oil or applesauce)
1/2 cup white granulated sugar
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
Preparation…
Preheat oven to 350 degrees. Spray a 12 count muffin pan with a non-stick spray. Mix the flour, salt, baking soda, baking powder, cinnamon and nutmeg in a large bowl. In a separate bowl, beat the egg and mash in the bananas with a fork. Add the vanilla extract and sugar, then pour in the melted butter and mix until smooth. You can leave a few small chunks if you like banana pieces in your muffins. Pour this mixture into the bowl with the dry ingredients and mix everything until completely blended. Spoon the mixture into even portions in the muffin pan. Put the muffins in the oven and bake for 20 minutes. Take the muffins out of the oven and allow to cool for a few minutes.
Serve with your favorite warm beverage and enjoy!
Makes 12 muffins, 149 calories each
