January 11, 2017

Banana Muffin Recipe



For years I thought that overripe, freckled bananas were the ugliest thing on earth. Dramatic, I know, but no one likes eating mushy bananas. But here I am to say those same squishy bananas have  brought so much joy into my life because they have the ability to transform into the most amazing muffins. I'm talking the Beyonce of banana muffins guys (yeah, I went there).

After you scroll through this recipe, I'm sure you'll notice something a little different than most muffin recipes you've tried. There are no eggs, butter, milk or oil involved in making these. That is because we are going to replace it my secret baking weapon: mayonnaise. Trust me, sounds a little weird but baking these with mayo creates an amazingly moist and tender texture but so much easier than cracking eggs, measuring milk, etc. 

They are fluffy the day they are baked but if you're like me and enjoy your muffins more on dense and on the moist/chewy side, store them in a container for a day or two. 

Serving size: 12-14 (using a cupcake pan) or 6 jumbo muffins

Ingredients:
♡ 3 ripe bananas (the softer and more freckles, the better) 
♡ 3/4 cup white sugar 
♡ 2 cups flour 
♡ 1 teaspoon baking soda 
♡ 1 teaspoon baking powder 
♡ 1 cup mayo 
♡ 2 teaspoon ground cinnamon  
♡ 1 teaspoon vanilla extract 
♡ Chocolate chips and/or chopped walnuts (optional) 


Preheat oven to 375 F and line muffin tin with liners. 

Using a fork, mash the bananas until it resembles the consistency of applesauce. 

Stir in the sugar, flour, baking soda, baking powder and mix. 

Add the mayo, ground cinnamon and vanilla extract until smooth. 

Add in the chocolate chips/chopped walnuts (optional) 

Fill muffin liners 3/4 of the way.

Bake in preheated oven until the tops are nice and puffed and golden brown. Use a toothpick to test if it comes out clean, about 18-20 minutes. 

Let rest for about 10-15 minutes on a cooling rack. 

Enjoy, then write me an e-mail telling me how amazing I am for sharing this recipe. You're welcome. 

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