Banana Muffin Love

Have I ever mentioned my love for quick breads? See, I have this habit of buying bananas, letting them turn nearly black, and making delicious banana bread with them. Justin and Colin love it, too, so we all get pretty happy when that luscious banana bread aroma fills the house. Sidenote: In the fall I'm a total pumpkin bread fiend, too, and I'll probably be making some the next time I see a can of pumpkin in the store! But, I digress. Back to the banana bread.

I don't know what the deal is, but the last few times I've made loaves of banana bread, they were undercooked in the center and overdone on the outside. My solution? Make muffins instead! Yeah, I could probably tweak the temperature, cooking time, etc. to come up with the perfect loaf. But, who doesn't love a good muffin? So, my love for banana bread morphed into a love of banana muffins. I've experimented with different recipes along the way, but just recently found one I love. I'm pretty sure you'll want to try this one, so here you go!

Perfect Banana Muffins

Ingredients:

1 1/2 C All-Purpose Flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 very ripe bananas

3/4 C sugar

1 egg

1/3 C butter, melted

1 tsp cinnamon

1/2 tsp vanilla

Directions:

Preheat oven to 325F. Coat muffin pans with non-stick spray. In a large bowl, combine bananas, sugar, egg, melted butter, and vanilla with an electric mixer. When well mixed, throw flour, baking powder, baking soda, salt, and cinnamon into the same bowl and mix again until smooth. Scoop into muffin pans. Bake 25-30 minutes.

Hello, gorgeous.

These babies are best served hot with some butter on top. Yum. They're just as good the next day, though. Whenever I make a batch, I put the leftovers in ziploc bags so they're easy to grab for an easy breakfast or snack on the go. Enjoy!