They are light, yummy, and have a lot less sugar and are usually packed with yummy fruits that cupcakes are lacking.
I haven't made muffins recently, and if you have been fallowing the blog since I started it in 2011, you would know I usually make them quite a lot!
My husband is not the biggest fan of muffins, unless they are the almond poppy seed ones from Costco, and I have recently discovered the ones from WinCo aren't bad either. But do to the amount of sugar in them I usually get a high off of them, and crash a hour or so later.
I also am a sort of snob and I haven't made them in years due to not having my moms recipe and knowing how amazing it was, I have been hesitant to try anything else.
I spent a few ($$) dollars at WinCO on their muffins this week and they went bad before we could finish them (I know you can freeze them, I just forgot to do that), plus the fact that I had some very nice over ripe banana's I wanted to see if I could make a half decent banana muffin using a recipe from a cook book.
I did get a little creative with the recipe and I switched it up a bit, only due to the fact that I had made them 1 way for so long, I knew this extra step added a great taste and extra moister to the muffin. Here we go!
Banana Muffins
Bake: 18 minutes (I baked mine for 12, adjust for your oven) Oven: 400 Yield: 12 muffins
Note: I quadrupled it because of the amount of banana's I had, I always smash the banana's fist, measure them according to the recipe, and that tells me how many times to double it.
1/2 cup milk
1.5 teaspoons lemon
3/4 cup banana
1 3/4 cups Flour
1/3 cup Sugar
2 teaspoon Baking Powder
1/4 teaspoon Salt
1 Egg
1/4 cup cooking oil (I used Canola)
1. Mash banana into a bowl
2. Take a cup and pour the lemon and milk into it, stir slightly and pour over banana's
3. Set aside
4. In stand mixer or bowl add the flour, sugar, (sifted) baking powder, and salt.
5. Mix and set aside
6. Beat the egg slightly and add oil
7. Make a well in the center of the dry ingredients (if using a stand mixer, remove the paddle and bowl from base, make well in the center)
8. Pour banana and egg mixture into well
9. Replace to stand and mix till combined but still slightly clumpy.
10. Fill muffin tins and cook for desired time till set, remove from oven, remove from pan and let cool on wire rack.
Enjoy!
I decided I want to make something to go along with a valentines party the kids were having, a somewhat healthy snack, so I made some strawberry ones. I used the above recipe for the dry, eggs, milk, and oil, but made these adaptions.
Mix your dry ingredients together and then mix in 1 cup diced strawberries (fresh or frozen are fine)
Mix your wet ingredients together and pour into the dry+strawberry mix
Pour into prepared muffin tins and bake at 375 for 15 minutes
Enjoy!



