The Best Banana Muffins

I crave banana bread on occasion. This is really strange for me because until I became an adult, I never really liked bread that had even a hint of fruits or vegetables in it…banana bread, zucchini bread, carrot cake, you know what I’m talking about. But now, I crave it. My kids love it. They have no idea what is in it, but they love it. And I can totally justify them eating it because it is awesome when you can feed them something and you secretly know it has some nutritional value (minus the sugar) to it. But anyways, I made these the other day and I have to say it is some of the best banana bread (muffins) that I’ve ever had.

I’m going to let you in on a cool trick too. Maybe you already know it, but I didn’t. I had to google how to ripen bananas quick, because I was craving these so badly. Yes, I’ve heard the whole paper bag with an apple trick, but I was just not feeling that. So I threw them into the freezer overnight and took them out the following morning to thaw out. They were perfectly ripen and I didn’t have to wait around impatiently. I also like my banana bread to have a little banana chunks in it. I use a whisk to get it all smoothed out but I like to leave it just tad chunky. So much better this way in my opinion.

Add some nuts or chocolate chips to it if you like, but I personally like these as just plain ole’ banana muffins. I sprinkle a little turbinaro sugar over the top before I pop them into the oven to add a yummy sweet touch.

Have a great weekend everyone!

xoxo
Steph

Banana Muffins
makes 12

1 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
dash of nutmeg
3 or 4 ripened bananas (about 1 cup mashed bananas)
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
4 tablespoons melted butter

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside. In another mixing bowl, mash the bananas and add the sugars, egg and melted butter. Whisk together until smooth. Add to the dry ingredients and mix just until combined. Don’t over mix. Evenly distribute between 12 muffin cups that have been sprayed with non-stick spray. Sprinkle with sugar if desired. Bake at 350 for about 15-20 minutes.

Enjoy!