I love making breads! Some of my favorites are zucchini bread, banana bread, and yeast bread. On occasion, though, I like to mix it up a little and make muffins. I heard Jim Gaffigan once say that muffins are bald cupcakes (a brilliant justification for eating them at breakfast). Why stop at breakfast? Muffins are good at any time and these banana muffins are perfect! You really should add them to your repertoire. Surprise your people and mix it up a little! Here’s the recipe:
This recipe makes 12 muffins (I usually double it)
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¾ cup brown sugar
- ¼ teaspoon ground cinnamon
- 5 smashed bananas
- ½ cup coconut oil (I also like to use avocado oil in this recipe, but you can use vegetable oil, as well)
- ½ cup milk
- 2 large eggs
- 1/8 teaspoon salt
- ½ teaspoon vanilla
- ½ cup Millet (optional)
- 1 cup chopped nuts (optional)
Preheat the oven to 425°. Lightly spray or line your muffin tin.
Whisk together flour, baking soda, brown sugar, and cinnamon in a large bowl. Set it aside.
In another bowl, smash the bananas and add in the oil, milk, eggs, salt, and vanilla. Mix these ingredients well.
Make a well in the center of the dry ingredients. Pour in the banana mixture. Stir it all together until moist and a little lumpy. Be sure not to over mix the batter, or the muffins will be too dense. Add in the millet and/or chopped nuts. Mix together.
Pour batter into your muffin tin – evenly divided. Put them into the oven and reduce the temperature to 375°. Bake for about 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Cool muffins on a rack.
Serve warm with a large pat of butter! Yum!
(Psst! The cake plate pictured above was made by my 13-year-old. He welded it out of an old tractor disk and spacer. Pretty cool, huh?! If you’d like one of your own, you can purchase one from him here).
*You are welcome to link back to my blog, but please do not use my words without written permission. All photos on this blog are the property of Prairie Gulch Farm.*
Recipe adapted from Food Network