Banana muffins
Fresh from the oven banana muffins are a delight. These are so easy and just so great you'll be buying bananas in bulk just to let them go brown for these muffins.
Ingredients
The mix
- 15 oz Thawed bananas, removed from their skins
- 10 oz White sugar
- 2 each Large eggs
- 3 oz Melted butter, cooled
- 1 t Vanilla
- 11 oz All purpose flour, sifted
- 1 t Baking soda
- 1 t Salt
- .5 C Toasted chopped walnuts, optional
Instructions
Mix the batter
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Preheat the oven to 350 degrees. Gently whisk the banana, sugar, egg, vanilla and melted butter together in a bowl large enough to hold the batter.
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Sift the flour soda and salt. Yes, the flour will be sifted twice.
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Add the dry to the wet and with a wide, gentle turning motion, scoop down the sides of the bowl to the bottom and pull up the spatula at the center of the bowl and fold the bottom onto the top.
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Turn the bowl a bit, repeat the motion. Continue turning and folding not more than 12 times. Worry not if there be lumps.
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Allow the batter to stand 10 minutes, then scoop and bake. I generally don't use papers for muffins but do coat the tins well with homemade pan release.
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I bake them for about 18 minutes and they come out just right. I like to top the raw muffins with sanding sugar or a streusel dough or even chia seeds. A garnish with a crunch is a nice touch.
Recipe Notes
Homemade pan release is super easy to make and any extra you have can be covered and refrigerated till the next bake.
Melt together 2 oz of whole butter and 1 oz of flour. Use very low heat. The goal is to just melt the butter so the flour gets mixed in. When that has happened, your pan release is done. Brush it into any pan which needs help. If you know you've tricky pans, Madeleine pans, for example, it is a good idea to brush the pan, cool in the fridge 5 minutes and brush again. For a few extra minutes of brushing you get out what you put in as intended, not piecemeal.