TODAY is a HAPPY DAY, my friends. It is my one year wedding anniversary with the love of my life and it is the day that I post these muffins upon my blog to commemorate the beginning of something that I feel will be quite awesome. Please bear with me as changes to this blog are still being made as we are still in its baby stages.
I have been cooking since I was a very little girl, and my first memories of making raspberry jello and crepes with my dad will forever remain with me. Cooking has always been something that I can fall back on when a day is frustrating. When I feel like everything I do fails, I know that food is something I’m good at. I can make food for other people and that food makes them happy, which in turn makes me feel happy and fulfilled. Food is my passion and my joy, and I hope that I can help you feel some of that. I love food that is unique, delicious, personalized, and memorable. This blog is an outlet for me to express the happiness cooking brings me as well as share some details of my life along the way. It is my hope that you share this journey with me & that I can provide some filling, rewarding things along the way. SO LET’S DO THIS THANG.
My friends, this is my go-to banana muffin recipe. I usually don’t add any jazzy things to it because my husband, the main eater of my foods, loves banana bread/muffins that are more simple and ordinary but please feel free to jazz it up however you wish – 1/2-1 c of walnuts, pecans, blueberries, chocolate chips, potatoes, chicken! No, don’t do chicken. Or potatoes.
These muffins are fluffy, light, and have just the right amount of sweet. There’s also whole wheat in here, so you could say these are basically nutritional powerhouses 😉 This recipe makes enough for 12 regular muffins, but you can also do 6 jumbo muffins! Those are marvelous, too. I mean, who doesn’t want a gigantic muffin or two?
Classic Banana Muffins
Makes 12 muffins, or 6 jumbo
Adapted from here
1 c all-purpose flour
1/2 c whole wheat flour
1 1/2 t baking soda
1/2 t salt
1/2 t cinnamon
3 large, very ripe bananas, mashed
1 t vanilla
1/2 c unsalted butter, melted
1/4 c light brown sugar, packed
1/4 c sugar
1/4 c milk
Line a muffin pan with paper liners and preheat oven to 350.
In a large bowl sift* together flours, baking soda, salt, and cinnamon. Set aside.
In another bowl, combined mashed bananas, vanilla, butter, sugars, egg, & milk. Mix well.
Add the wet ingredients to the dry and mix until just thoroughly incorporated.
Fill the paper liners about 2/3 of the way** with batter and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
*note: sometimes instead of sifting I’ll cheat and just whisk together the dry ingredients.
**note: I use a large cookie scoop to fill muffin liners and it works out perfectly – 12 perfectly even muffins!
Thanks for stopping by!