Delicious and Moist Banana Muffin Recipe
Super moist banana muffins
My 3-year-old daughter said she's a monkey. I asked, "Why?" "Because I love bananas," she replied. I corrected her, "You're not a monkey. You're a little girl who loves bananas." She crossed her arms and stormed off. I ignored her and went back to what I was doing. After 10 minutes, she came out of her hiding place with a tear-stained face. "Mommy, I'm not a little girl. I am a monkey."
Because I have a monkey for a daughter, we always have a lot of bananas around the house. On the rare occasion that the monkey doesn't eat her bananas before they get mushy and overly ripe, I make the monkey's favorite treat, banana muffins.
Other days, she's a bear.
Banana Muffin Recipe (makes 24)
Ingredients:
2 cups all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 or 4 dark speckled bananas, mashed well with fork
1/4 cup plain yogurt (sour cream, milk, or buttermilk can be used as substitutions)
2 large eggs, beaten lightly
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350 degrees.
Whisk flour, sugar, baking soda, and salt together and set aside.
Mixed the bananas, yogurt, eggs, butter, and vanilla.
Fold the banana mixture into the flour mixture until combined.
Fill muffin trays 3/4 full.
Bake until toothpick inserted in the center comes out clean. Approximately 20-25 minutes. For square pans, it will take about 50 minutes instead.
Cool in tray completely before removing.
Ever find yourself staring at those overripe bananas on your counter and wondering, "Now what?" This banana loaf recipe is your delicious answer. Turn overripe bananas into easy, moist, and not-to-sweet banana loaf bread.