I’ve been having trouble eating breakfast in the mornings before school or work. Virtually every day (even weekends) I’m leaving the house pretty early and I can’t think of something easy filling, but this last week these banana muffins sure helped a lot.
They are of course a far call from any kind of well rounded and nutritional breakfast, but it means I’m able to wait to get lunch until I’m home and can skip the fast food.
I’ve made banana bread many times in my life, always pulling a random recipe here or there, and this time was no different. I wanted something that seemed simple and would use up a bunch of our brown bananas.
(Besides, I can’t bribe Brandie to make me her Cinnamon Streusel Banana Bread every week)
I found this one by Yammie and fell in love with how simply it was layed out. I didn’t have any gallon bags so I ended up dirtying at least one bowl, but it was still so worth it.
My only complaint is that I think the recipe had too much sugar, since ripe bananas are already so sweet, but it the muffins were exactly what banana bread should be; sweet, sticky, and soft.
- 3 brown bananas (1 cup mashed)
- 2 eggs
- 1 cup sugar
- 1 cup all-purpose flour*
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ cup vegetable oil
- 1 teaspoon vanilla
- Glaze (optional):
- ½ cup powdered sugar
- 1 tablespoon milk or lemon juice
- Read more at http://www.yammiesnoshery.com/2013/10/the-best-banana-bread-muffins-ever.html#Bwy4WvFRfKp4p0i2.99
- Preheat oven to 375ºF.
- Get out a ½ measuring cup and a ¼ teaspoon (these will be all you need to measure your ingredients).
- In a large Ziploc bag, mash the bananas. Add the eggs, seal the bag, and shake and squish until combined. Add the sugar and mix well. Dump in the flour, salt, baking soda, baking powder, and cinnamon. Before zipping and mixing them all the way in, mix them together a little with your measuring spoon. Now add the oil** and vanilla and shake and squish until well combined.
- Snip the corner of the bag and squirt the batter into a lined muffin tin (if you don't want to clean the pan, line it with tin liners so the grease doesn't come through). Don't make the hole very big at all because the batter is very runny. Pinch the corner between each muffin.
- Bake for about 20 minutes or until a toothpick comes out clean.
- To make the glaze, just mix together the powdered sugar and milk or lemon juice and spread over cooled muffins.
The original recipe said it would give you about a dozen muffins, but I got nearly two dozen out of it.
All in all I liked this recipe a lot and recommend you try it.(5 / 5)
Also, be sure to check out Yammie’s site!
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…