Perfect Banana Muffins

Perfect Banana Muffins from www.TeepeeGirl.com

I often seem to overestimate how many bananas my family can or will eat. Every week I buy fresh bananas, and it’s not uncommon for me to  have one or two (or more!) brown bananas on my counter. But I like bananas in my smoothies and it’s a great, quick snack so I don’t want to not buy bananas. See my dilemma?

I have tried all kinds of baked goods in my efforts to not let the overly ripe bananas go to waste. But that brings me to another confession: I struggle with quick bread loaves. I usually under bake them. The top gets brown and smells delicious, so I pull my loaf out of the oven and after letting it cool, I slice into it only to find a gooey center. It’s more than a little frustrating.

So my solution to both of these problems (an overabundance of ripe bananas and gooey centered banana bread), are these delicious banana muffins.

Perfect Banana Muffins

I love that they are perfectly portioned for snacks and they have a bit of sugar on top to add a touch of texture and sweetness. These come together quickly and easily. It’s the most perfect and delicious way I know of to use up brown bananas.

Perfect Banana Muffins

Perfect Banana Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Quick Bread
Serves: 12 muffins
Ingredients
  • ½ cup butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 cup mashed bananas (about 3 medium sized bananas)
  • 4 tablespoons buttermilk
  • 1 teaspoon vanilla
  • 1¾ cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • Additional sugar for sprinkling on the tops of the muffins (optional)
Instructions
  1. Preheat oven at 350 degrees. Line a pan of muffin tins with liners or grease with butter or oil spray.
  2. In a large bowl, cream the butter and sugar. Add the eggs, bananas, buttermilk, and vanilla, and mix well.
  3. Add the flour, baking powder, salt, and baking soda. Mix until combined. Using a scoop or ¼ c. measuring cup, put batter into the muffin tins.
  4. Cook for 18-20 minutes, or until done. To check to see if the are done, you can stick a toothpick or skewer into the center of a muffin and the toothpick should come out clean.
  5. After you pull the muffins out of the oven, sprinkle on approximately 1 teaspoon of sugar over the tops of each muffin. Let cool and remove from the muffin tin and enjoy!

Recipe Source: Slightly adapted from this recipe from Mel’s Kitchen Cafe.

Perfect Banana Muffins

Author: Chrissy

I love photoshop, naps, and chocolate. I have an etsy shop where you can see some of the things I have created when I have been eating chocolate while playing on photoshop. As for the naps, I am always hoping one is around the corner. ♥

2 thoughts on “Perfect Banana Muffins”

  1. Hello Chrissy, I just made your “Perfect Banana Muffins” and I love them! They are extremely moist and “banana-y” in taste 🙂 Thank you for another easy & delicious recipe! Since I’m a fan of chocolate, I plan on adding mini chocolate chips next time I make this recipe. I believe these already perfect muffins will get crowned Heavenly Muffins, at least by me 🙂

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