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!

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!

*Makes 1 dozen muffins

1/4 c. canola or olive oil
1/2 c. milk
1/2 c. sour cream or greek yogurt
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 1/2 c. mashed ripe bananas (~3 large ones)
3 t. vanilla extract
2 c. flour
3 t. baking soda
2 c. mix-ins such as walnuts, pecans, chocolate chunks, dried bananas, dried cranberries, chocolate chips, coconut flakes, ect.

Preheat oven to 350F. Grease a 12-cup muffin pan. In a large bowl, combine oil, milk, sour cream and sugars and mix well. Stir in eggs, bananas and vanilla. Add flour and baking soda 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). 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). Bake until a toothpick inserted in middle muffin comes out clean, 20-23 min. Cool 5 min. before removing from pans to wire racks to cool completely. Store in air-tight container at room temperature for up to 4 days.

Adapted from: Taste of Home

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