Saturday, June 23, 2018

In A Snap Banana Muffins

Yesterday our home was snackless. The kids are out of school for the summer and their attempts to clean out my fridge and pantry since day one had on not gone unnoticed. My fruit bowl had dwindled down to two lonely bananas that were well past their prime. I had spent the better part of my day trying to get our home office in order and my will to whip up anything home had gotten lost somewhere between the 3-foot stack of papers I had organized and relabeling all of our manila folders for upcoming jobs. By mid-day the natives had finally grown restless and I needed a brain break. Turns out it was the perfect scenario to create one of our favorite summer snacks yet; banana muffins, which I whipped up in a snap!
 A few time-saving tips make these muffins perfect for busy days and hungry kids! Makes approximately 24 muffins.

  • 1/2 cup melted butter
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 overly ripened bananas
  • 1 1/2 teaspoon vanilla
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • one 5.3 oz plain Greek yogurt
  • 1 cup chopped walnuts *optional
Time-Saving Tip #1: Don't wait around to soften the butter - just MELT IT! In almost all of my recipes that call for creaming butter and sugar waiting for it to soften is a must, but for these muffins melting works just as well!


Pre-heat oven to 350 degrees.

1. Put melted butter and white and brown sugar into mixer and blend until creamy. 

2. Add eggs one at a time, stirring just until incorporated after each one.

Time-Saving Tip #2: Throw peeled bananas right into the mixer. If your bananas are plenty ripe, don't worry about mashing or slicing, just peel them and throw them into the mixer!

3. Peel both bananas and toss them into the mixer, beating them on medium for about 1 min. Add vanilla and mix an additional 30 seconds.  

No mashing or slicing of bananas necessary!

Time-saving tip #3: Skip the sifting. I wasn't in the mood to wash an extra bowl or take the time to sift my dry ingredients. I also don't want overworked batter so I mix the dry ingredients as little as possible.

4. With mixer on low, add flour 1/2 cup at a time. As soon as you add the last of the flour, turn the mixer off. 

Because I still have several ingredients left to add and mix, I only mix the flour for a few seconds so I don't overwork my batter.

5. Add the salt and baking soda and mix just until incorporated. 

6. This is where things get really delicious! Bring some moistness and body to the muffins by adding a 5.3 oz of Greek yogurt (I used Oikos). No measuring needed, just peel back the foil top and toss it in. (If you are using vanilla Greek yogurt omit 1/2 teaspoon of the vanilla extract). While gently mixing on the lowest setting add the chopped walnuts and mix just until you can see the yogurt has been mixed throughout. 

Time-Saving Tip #4:  Skip greasing bread pans and opt for cupcake liners. I find it's easier to keep muffins fresh plus there's no need to cut bread slices or dirty up a dish when serving. Handing kids a muffin that they can eat and throw away the paper saves me time in more ways than one. 

7. Fill liners 2/3 of the way full with batter and bake at 350 degrees for 16 to 17 minutes or just until you can put a toothpick through a muffin and have it come out clean. I like to use a 1/4 measuring cup to have less mess and uniform muffin sizes. 

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