B-A-N-A-N-A Bread Muffins
These banana bread muffins are so simple and tasty. Pop one in on the go! I even added a little cacao nibs for a chocolatey kick! Bananas contain potassium and vitamin B6. Want to dive into your banana bread sooner? You can place the bananas in a brown paper bag to get them to ripen faster! Add an apple or avocado to the bag and it will ripen even quicker. The ethylene gas produced by the bananas gets trapped in the bag, increasing the ripening stage. Do not refrigerate the bananas until ripe because it will cause chill injury and disrupt ripening. This recipe called for sour cream but I made it with Greek yogurt instead! It totally tastes the same. Recipe below:
4 bananas (let ripen until brown)
1 stick of butter (room temperature)
2 cups sugar
1 tsp vanilla
1 cup Greek yogurt
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ cup cacao nibs (optional)
- Place butter, eggs, sugar, bananas, Greek yogurt, and vanilla in large mixing bowl. Blend on medium for three minutes.
- Add flour, baking soda, and baking powder and blend together until creamy.
- Fill muffin cups approximately ¾ of the way up.
- Bake for 30-40 minutes. Use a toothpick to determine if the muffins are ready. The toothpick will come out clean if so.
- Let cool and enjoy!
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