I had a couple ripe bananas (3 to be exact) sitting in my kitchen this week and wanted to use them up vs. throwing them in the organic waste. Instead of making my typical Banana Bread Recipe I decided to look for a muffin recipe online. I stumbled upon a simple recipe online that called for 3 ripe bananas and whipped up a batch of Banana Muffins in the morning before going to work. I did change the flour ingredient on the list to make it a ‘healthier’ version (i.e. using whole wheat flour), but added some milk to help still keep the muffins moist. This recipe is probably the quickest baking recipe I’ve done so far – so quick that I was able to bake them while I was getting ready in the morning for work! I added some chocolate chips & walnuts on the top for presentation and to add more flavour – who doesn’t love chocolate chips. :)
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
1 tablespoon of milk
3/4 cup white sugar
1/3 cup butter, melted
some chocolate chips for toppings (optional, but you should definitely do it!)
some chopped walnuts for toppings (optional)
PREHEAT: to 350 F. Coat muffin pans with non-stick spray, or use paper liners.
COMBINE: together the flour, baking powder, baking soda, and salt; set aside.
MELT: butter in microwave for 30-40 seconds to get 1/3 cup of melted butter.
CREAM: bananas, sugar, egg, melted butter, and milk in a large bowl.
COMBINE: flour mixture into the butter mixture and mix until smooth. Scoop into muffin pans (makes 12 muffins). Sprinkle chocolate chips and walnuts onto each muffin top.
BAKE: in preheated oven for 18 to 20 minutes. Muffins will spring back when lightly tapped.