Tuesday, July 17, 2012

The Best Banana Muffins Ever

I've reached 100 followers, and I've made you muffins! 
Well... I've made 12. First come first serve ;)
As you may have guessed, I've come to share a recipe post with you. 

This recipe was given to me by my lovely mother. We have been making this very recipe together since I was little. I have no idea where she got it from, but  if you've seen it before feel free to share your source. 

*To give you an idea of how amazing these muffins are, I'm going to let you in on a little secret. I'm writing this post before the muffins are even out of the oven. The need to share this recipe was so great, I haven't even taken the "final product" photo. Don't fret, they should be done before I hit publish. 
This is one of those recipes that is so simple, someone with a decent memory could probably memorize it. I am not that person, and have the recipe displayed on my fridge. If you're capable of such a superhuman activity as memorization, you may want to consider using that power for this recipe. You won't regret it. 
The apple sauce really helps keep these muffins moist, and those little apple sauce cups you get in packs are exactly half a cup!

P.s. I add another tspn of vanilla... don't tell. Oh, and two-three extra bananas. Depending on how long I let them sit, and how shriveled they've become.
Two bowls. 
Wet ingredients (bananas, vanilla, etc) in one, Dry ingredients (flour, sugar, etc) in the other. 
Combine slowly. 
That easy!
The secret to this recipe is letting the bananas ripen to a point of mushy that-doesn't-even-look-like-a-banana.ness. 
Its a lifestyle choice, actually. Every time I by bananas, I let the last one sit around on the counter for awhile. My roommates start asking when I'll throw it away. Friends start questioning my cleaning habits, and staging interventions. That's usually the point I hide it behind the fruit bowl. Then I'll throw it in the freezer. Once I've got 4-5, its baking time!
Yummy. 
I threw in a pretty fresh banana too... the black ones were a little small.
I used whole grain baking flour. Yummy!
These pictures are incredibly unattractive. It's really one of those "you have to taste it cause it's not pretty" foods.
Pick your poison, and grease the pan. I've used Pam here, because it was the first thing I saw in the cabinet, but your welcome to use whatever makes you happy, or least unhappy. These muffins are notoriously sticky things when baking, and the grease helps with the whole removal-in-one-piece process.
Yes. There was wine with baking... It's 93 degrees in my house, and its midnight. Sometimes you need wine.
But back to the glorious muffins. The black bananas make these babies pretty sweet. If sweet isn't what your going for tone down the ripe.

Is there anything you would brave the oven for this scorching summer? Share the recipe!

7 comments:

  1. I LOVE TO BAKE MUFFINS AND I HAVE A BANANA MUFFIN RECIPE I FOLLOW BUT THIS ONE USES BUTTERMILK AND I CAN ALREADY IMAGINE HOW MOIST THEY ARE! A MUST TRY. THANKS FOR SHARING! I'LL BE MAKING CREAM BRULEE THIS WEEKEND FOR MY BLOG, CHECK IT OUT :)

    MRS JACK OF ALL TRADES DAILY where Fashion and Food collide!
    Latest Post : EMBROIDERED TUNIC
    http://mrsjackofalltradesdaily.blogspot.com/2012/07/embroidered-tunic.html

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    1. The are very moist, and utterly amazing!
      Cream Brulee sounds amazing! How lovely you can make it :)

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    2. I tried this today! I didn't have the apple sauce so I replace with 1/2 a cup of buttermilk instead and yes, they are fabulous! I used diabetic flour instead of whole meal.. thanks for this recipe :)

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  2. Adorei o blog, muito lindo, amei tudo. Parabéns mesmo, vou sempre estar aqui (:

    ontendency.blogspot.com

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    Replies
    1. Thank you for your lovely words!

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  3. Those looks so so delicious :) Thanks for sharing this recipe! Would you like to follow each other? I'm already following you :)

    xoxo Eeva
    eeva-theapple.blogspot.fi

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  4. katie, i made these yesterday and they turned out great!!!

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