I like winter.
I love wearing my tuque.
I enjoy shoveling early in the morning before it's light out.
But, for some reason, I enjoy seeing the bright sun on our faces and warmth of this picture right now.
Also, in this picture, we are drinking great coffee which goes great with these muffins.
If you frequently have bananas that are overripe, this recipe a great way to use them up.
I cut it out of a newspaper at least ten years ago and it is still my go to banana muffin.
You, kind of, can't make a mistake with these.
I have morphed these in so many ways and they always turn out. Try adding espresso powder, coconut, pecans, nutmeg or even substitute pumpkin puree for some of the banana.
The recipe calls for a small amount of sugar but I always leave it out because I think the bananas make them sweet enough.
Five Banana Muffins
(yields 24 muffins)
2 C AP flour (or a combo of 1 C whole wheat or spelt and 1 C AP)
1/4 C sugar (optional)
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon (optional)
pinch of salt
1/2-1 C chocolate chips (or nuts)
5 bananas, mashed
1/2 C butter, melted
1/4-1/2 C yogurt, buttermilk or sour cream
2 large eggs
Preheat oven to 350.
Line muffin tin with papers or grease.
In a large bowl (or stand mixer) combine bananas, butter, yogurt and eggs.
In another bowl, whisk flour, sugar, baking powder, baking soda and salt.
Add to flour mixture to banana mixture.
Stir gently without over mixing.
Pour into muffin cups. I fill them about half full and that usually makes 24 muffins.
Bake 18 mins
or until toothpick insterted into the centre of a muffin comes out clean.
(You can also make this into a loaf but increase baking time to 50 mins.)