Bananas are a staple in our house. I eat them before I run, the kids eat them before and after school, and, if I’m feeling really wild and crazy, I slice one up, add a little chocolate syrup and call it dessert.
Sometimes, though, I buy too many – or we eat too few – and we end up with bananas like these:
I’m always on the hunt for new uses for brown bananas – and this recipe was just the ticket. It’s a simple recipe that you can personalize for your family by adding whatever you’d like to the muffins like chocolate chips or chopped walnuts. I also love that you do it all in the bowl of your mixer so there’s less to clean!
Simple Banana Muffins
Makes 24-30 muffins
7 to 8 overripe bananas (I used 8, and made 30 muffins)
2 cups granulated sugar
2 sticks unsalted butter, melted and cooled slightly
4 large eggs
2 tsp vanilla
2 cups all-purpose flour
1 cup whole wheat flour
1 tbs baking soda
1 tsp kosher salt
Preheat the oven to 350 degrees. Place paper liners in 24-30 cupcake tins.
Place the bananas and sugar in the bowl of a mixer fitted with the a paddle and beat for 5 minutes. Add the butter, eggs, and vanilla, beating well and scraping down the sides of the bowl after each addition. Add the flours, baking soda and salt and mix until combined, again scraping the sides of the bowl to make sure everything is incorporated. (If you’re adding nuts or chips, you could stir those in now.)
Fill the prepared cupcake liners 2/3 of the way full. Bake until golden brown and firm in the center – about 20 to 25 minutes. Remove from oven and let cool.
Did you bake anything this week?