It seems like my kids go in phases with their banana eating. I've got 1 that never likes them, 1 that always loves them and 2 that are wishy washy. We're kind of in the lull part of their swinging banana preferences, I guess, because the last few times I've brought bananas home from the grocery store they've turned up with brown spots before anyone got around to finishing them off. That's OK, though - it means Mama gets banana bread! This time I decided to go with muffins, instead of just straight bread. And this recipe is a smidge different than my standard one because it's got the addition of some cinnamon & nutmeg in the batter for a little extra YUM!
(sorry, no photo today)
1.) Flour, baking soda, baking powder, salt, cinnamon, nutmeg.
2.) Bananas, sugar, vanilla, egg, canola (or veg) oil.
First you mix your dry (except for the sugar) in one bowl...
Mix your wet (plus the sugar) in another bowl...
Then combine the two.
Pout the batter into baking cups & cook at 375 for 18-20 minutes.
Tada!! That's it! If you'd like to dress them a little more than that you can mix up the crumb topping on this banana bread recipe & add it to the tops of each muffin before baking. YUM!!!
The addition of the cinnamon & nutmeg add another layer of warmth & cozy to these muffins. Give it a try!!
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3 bananas, mashed
3/4 cups white sugar
1 tsp vanilla
1 egg, lightly beaten
1/3 cup canola or veg oil
Preheat oven to 375.
In one bowl, mix flour, soda, powder, salt, cinnamon & nutmeg. In another bowl combine sugar, bananas, vanilla, egg & oil. Add dry ingredients into wet mixture; stir until combined.
Pour batter into muffin tins lined with baking cups. Bake for 18-20 minutes.