Before getting to these delicious muffins: If you haven’t already, become a fan of CollegeGirlCooking on facebook! Thanks and love ya’ll!
Now back to our regular scheduled programming…
Bananas do not get eaten in this household, yet my mom continues buying them. When it comes to fresh fruit, my favorites are apples and strawberries. Bananas are kind of far down on the list…
Since bananas are always turning super brown in my house, I’ve found several ways of using them. The browner, the better!
1. Oatmeal
2. Banana Chocolate Chip Coffee Cake
3. Smoothies
4. Pancakes
When I came upon four super brown bananas sitting on my counter yesterday, I knew I had to do something to remedy the problem. I hate throwing away good food! So, as the saying goes, “when the bananas get brown, the bakers make muffins.”
–Okay so maybe I made that up. Anyways, these muffins are super moist and full of banana and cinnamon flavor. They’re also pretty healthy for a muffin! Good taste and healthy too! It’s a win/win.
Look at all those yummy browned banana bits!
I seriously cannot wait to put one of these into my belly as part of lunch.
Banana Cinnamon Muffins
Yields 12 standard size muffins
1/3 cup unsalted butter, room temperature (I used margarine)
1/3 cup sugar
1 large egg
4 over-ripe bananas, mashed
1/4 cup milk (I used unsweetened almond milk, but dairy/rice/coconut/soy would also work)
1 teaspoon vanilla extract
1 1/2 cups flour (I used white AP because that’s all I had on hand, however I bet whole wheat pastry flour would be great)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 350 degrees F. Lightly grease a muffin tin or line with baking cups.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and continue to beat. Mix in the mashed banana. Stir in milk and vanilla extract.
In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and nutmeg. Fold dry ingredients into wet until just blended.
Spoon the batter evenly between the muffin cups and bake for 15 to 20 minutes, or until an inserted toothpick comes out clean. Allow to cool and store in an airtight container at room temperature.
Satisfy your muffin craving with these treats at home. Your body will thank you.
XOXO,
Jamie
Looks fulfilling. I want to learn this one to give Mom a present.
This sounds like a great breakfast treat!
I’ve got these in the oven. I used organic whole wheat pastry flour and chocolate chips (for the kids of course). They smell heavenly!
I hope you enjoyed them! I bet they’re great with chocolate chips!