Banana Muffins

My husband, Michael, and I are looking into buying a house. We got pre-approved and started shopping online and then with a realtor. There are dozens of available homes online, but many of the ones we were interested in were already spoken for. We had to learn to let go, and know that if it’s meant to be, it’ll happen. We may not live here in Wisconsin forever, but we’re getting tired of renting and we’re ready for our own place. We’ve been renters for 6 years now!bm

I can’t wait to find our perfect place, but so far it’s been a bust. We’ve learned a lot during the search, and even went to Menards to price things like flooring and fridges so we can keep those figures in mind while house shopping.
Meanwhile, Michael is learning how to make bread from scratch in between math homework, I’m working on midterms and assignments for my Masters program, and Jade is basking in the sunlight and demanding walks in the almost-60 degree February weather we have this weekend.

bmmNow that we’re all caught up, check these out: 1 bowl, 1 dozen fat muffins, any type of mix-in you can think of (I offered some suggestions), and you’ve got breakfast/snacks for the week! Enjoy!

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Banana Muffins

Servings 12 muffins

Ingredients

  • 1/4 cup canola oil
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup sugar
  • 1 eggs
  • 1 cups ripe bananas, mashed (~2 medium)
  • 1/2 cup smooth peanut butter
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 1/4 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 2 cups mix-ins such as walnuts, pecans, chocolate chunks, dried bananas, dried cranberries, coconut flakes, ect.
  • 2 oz cream cheese (optional)

Instructions

  1. Preheat oven to 350F. Grease a 12-cup muffin pan. In a large bowl, combine oil, Greek yogurt, and sugar and mix well. Stir in eggs, bananas, peanut butter, vanilla and vinegar. Add flour, baking soda, and baking powder and stir just until combined. Stir in the 2 cups of your choice of mix-ins (I used a combination of banana chips, dried cranberries, and dark chocolate chunks for these). 

  2. Fill greased muffin cups 3/4 full. You should use all the batter (I use a cookie dough scoop so that it's more evenly and easily distributed). If desired, place one teaspoon of plain cream cheese in each muffin and swirl to bury the cream cheese. 

  3. Bake until a toothpick inserted in middle muffin comes out clean, 20-23 min. Cool slightly before removing from pans to wire racks to cool completely. Store in air-tight container at room temperature for up to 3 days.

Adapted from: Taste of Home

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