Wednesday, April 29, 2015

Banana Bread Muffins

I'm taking two classes for the spring term. One is floral design, where I will get to... well, design floral arrangements. The other is a cooking class. I had a full scholarship, and there were no classes I needed to take, so I figured I would take a couple fun classes.

Well, one of my classes was canceled a few days ago, so during my free time I decided to do something with my browning bananas. I hate wasting food.

I found a recipe for banana bread muffins that looked good, so I decided to try it.

I was mistaken. The recipe isn't good. The recipe is AWESOME.

These muffins are the perfect banana bread consistency and texture. I brought some of the extras to work and left them in the break room. Every single person who ate one walked out and said, "These are SO GOOD. Who made these?!?!?"

Mission accomplished, I'd say.

Banana Bread Muffins

Yields: 12 muffins

2 cups (10 oz) flour
3/4 cup (5 oz) sugar
3/4 tsp baking soda
1/2 tsp salt
3 overly ripe medium bananas
1/4 cup sour cream (or plain yogurt)
2 eggs
6 tbsp vegetable oil
1 tsp vanilla

1. Preheat oven to 350 degrees fahrenheit. Line a muffin tin with paper liners.

2. Combine dry ingredients in a large bowl. In a separate bowl, combine wet ingredients. Mix together until just combined.

3. Scoop the batter evenly into 12 muffin liners and bake for 20-25 minutes, or until a toothpick inserted comes out clean.


  • Use a cookie scoop to evenly distribute the muffin batter
  • Remove muffins from the muffin tin within 5 minutes of removing it from the oven. If you let them cool in the muffin tin, the papers might peel away from the muffins after they cool. 

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