The Perfect Banana Bread Muffin
I am a firm believer that there is nothing better than warm banana bread right out of the oven with a great cup of coffee. Although, I am not a tremendous lover of banans’s this recipe is definitely the exception — its buttery, sweet and oh so easy to make!
Cheers,
Rebecca
Recipe:
Total time: 45 minutes (25 minutes to bake) | Servings: 12 (medium) muffins
Ingredients:
1 stick of butter, melted
1 cup of brown sugar (light brown preferred)
2 large eggs
3 -4 ripped bananas (depending on your liking to bananas)
1 3/4 cups of all-purpose flour
1 teaspoon of baking soda
1 1/2 teaspoons of cinnamon
1/2 teaspoon of kosher salt
Muffin pan
Muffin pan liners
Optional: Adding chocolate chips to this recipe is my husbands favorite — you won’t regret it!
Instructions:
Line your muffin pan with your muffin liners
Preheat the over to 350 degrees
Using a stand mixer with the paddle attachment, mix together the butter, brown sugar and eggs. Once mixed well — add the bananas.
In a separate bowl, whisk the flour, baking soda, cinnamon and salt together
Add the dry ingredients in with the wet ingredients - mix until well combined
Scoop the mixture into the muffin liners ( a batter scoop will make this so much easier!) — I do two scoops per liner
Place muffins in the oven and bake for 25 minutes (be sure to insert a test into the center — and make sure it comes out clean)
Baking Fyi: These muffins will keep for atleast three days —just pop into the oven or microwave and warm them up!
