Heyyyy guys! How are you? How’s quarantine been treating you guys?
The streets in my country have never been so empty before, its kind of surreal.
I know for a lot of you, one of the biggest adjustments has been working from home, ugh! Its like you’re in a nightmare vacation. You may get to stay home all day, but now you have to adjust everything.
So people who’ve never done much more than making toast are learning how to cook, the technologically unsavvy now have to figure out how to do online conferences and work on the world wide web. Its a little crazy and I know a lot frustrating.
But! I have something sweet to share with you that I just know will brighten up your day…its literally the sweetest treat you will ever eat.
Being stuck at home all day, my husband says that my lack of resources is starting to make me more creative in the kitchen, and I have to agree. I’ve been making things I’ve never made before in my entire life!
Just stick with me folks and we can all enjoy this delightful ride to the most scrumptious banana muffins you will ever have.
Banana Muffin Recipe
3 Large Bananas
1/3 Cup of Oil (any kind is fine)
3/4 Cup of Granulated Sugar
1 1/2 Cups of All Purpose Flour
1 Tsp of Baking Powder
1 Tsp of Baking Soda
1/2 Tsp Salt
1/2 Tbsp of Vanilla Essence
1/2 Tbsp of Cinnamon
Large mixing bowl
- Preheat oven to 350 degrees fahrenheit
- In a large mixing bowl mash bananas with a fork
- Add eggs, oil, sugar and vanilla, whisking generously until well combined
- Shift flour, baking powder, baking soda, salt and cinnamon into your wet ingredients, folding gently until combined. Do not over mix batter, or your muffins may become too dense or tough after baking.
- Using a 2 inch cookie scoop or a regular spoon, scoop the mixture into a pre lined cupcake pan 3/4 of the way up. If you don’t have any cupcake liners, be sure to butter each cupcake hole thoroughly before adding batter.
- Bake in preheated oven for 20 – 25 minutes or until golden brown on the outside and each muffin passes the toothpick test
This recipes makes a total of 12-14 muffins.
Its that easy guys. I think it took me a total of 10 minutes to whip up the batter and then all I had to do next was bake. Its just my husband and I, though and I’ve trying to save as much flour as possible so I can make other tasty treats. So, I halved everything in the recipe except the egg. Yes even the banana. This yielded me 8 muffins and I just used the other half of the banana to make a delicious fruit salad that I ate while doing my devotions.
If you wanted to add a little extra flare to your muffins, like I did, after scoping out half the batter into the molds, I added about 1 tbsp of cocoa powder and 1 1/2 tbsp of peanut butter to the rest of the batter. It was soooooo gooood y’all!
If you wanted to make a healthier version to this recipe you could substitute the all purpose for some almond or even oat flour (bare in mind that oat flour tends to absorb moisture really quickly so you may need to add some almost milk to the batter). You could also use coconut oil and substitute that egg for the other half of the banana or any nut butter of your choice.
These muffins were so tasty, I had to stop my husband from eating more than 2 at a time. I can’t wait to share what else I make you all.
If you try this recipe be sure to let me. And also, comment down below what you would’ve added to make this recipe more your own creation.
Continue to stay positive Chroniclers. I love you all.