December 9, 2015

In the Kitchen: Banana Muffins

I've started to cherish slow Sunday mornings. We sleep in, drink coffee in our pajamas, and then create a lavish breakfast. One area my husband and I disagree on is sweet vs. savory. I'm sweet all the way. Pancakes, cinnamon rolls, and french toast are always welcome on my plate, but Will loves savory breakfasts. Each week is a compromise, and this past Sunday sweet won. We had a few overly ripe bananas so banana muffins were the obvious choice. These muffins are incredibly light and moist because of the bananas and the cinnamon adds a nice touch. Give these muffins a try on your next lazy Sunday. 

Banana Muffins 

3 very ripe bananas 
3/4 cup brown sugar 
1/2 cup melted butter 
1 egg
1 tablespoon vanilla extract 
1/2 teaspoon cinnamon
1 3/4 cups all purpose flour 
1 teaspoon baking soda
1 teaspoon baking powder 
1 teaspoon salt 
1/2 cup buttermilk 

Preheat oven to 350 degrees. Line a muffin pan with with paper liners and set aside. 

Place peeled bananas in the bottom of a stand mixer with paddle attachment. Mix until bananas are mashed, but still a little chunky. Add in brown sugar and melted butter and mix until almost smooth. Then, add egg, vanilla extract, and cinnamon and mix until combined. With the mixer on slow, add flour, baking soda, baking powder, and salt and mix until smooth. Pour in buttermilk and mix until combined. 

Pour batter into muffin pan, 3/4 the way up. Sprinkle with cinnamon. Bake for 15-20 minutes until muffins and puffed and golden. Server warm and store covered at room temperature. 

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