You have probably seen and tried numerous banana muffins, but you haven’t tried this one!
Let’s talk about banana flavored dessert for a second. Most of the ones I have tried, or have tried to make , I wasn’t really a fan. Why? Because they have too many bananas and the bananas kind of just overpower every other flavor. Also, I personally do not like using brown bananas for banana bread or muffins. Ripe bananas, yes, but brown, I cannot bring myself to make it with them. Maybe it’s because I wouldn’t eat them just as is to begin with. If you like extra ripe bananas, feel free to use them for this recipe, but my version calls for medium ripe bananas (with some yellow spots). This muffin recipe combines a perfect balance of all the flavors, and I even like to have them for breakfast! If you are craving something sweet, but not chocolatey, and want a grab and go kind of dessert (or breakfast) this recipe will definitely hit the spot!
| Prep time: 10 minutes | Bake time: 20-25 minutes |
| Makes: 12 Muffins | Total time: 30-35 minutes |
| Ingredients 1 3/4 cups flour 1 tsp baking soda 1 1/2 tsp cinnamon 1/2 tsp salt 3/4 cup organic sugar 1 tbsp grape molasses | 1/2 cup butter (melted) 2 eggs 2 tsp vanilla extract 1/4 cup sour cream 2 medium ripe bananas (mashed) 1/2 cup walnuts (chopped) 12 cupcake baking cups |
| Instructions 1. Preheat oven to 375F and line a cupcake pan with 12 cupcake baking cups. (I like these cups) 2. In a medium bowl add flour, baking soda, cinnamon, and salt. 3. Stir the dry ingredients together and set aside. 4. In a large bowl, beat eggs. 5. To the egg mixture, add sugar, molasses, vanilla and sour cream and mix. 6. Mash bananas in a separate bowl and fold in to the egg mixture. | 7. Add dry ingredients to the egg mixture little bit at a time. (I add about 1 cup at a time) 8. Reserve about 2 tbsp of the chopped walnuts and fold the remainder into your batter. 9. Using a medium size cookie scoop (I use this one), or a spoon pour batter, one scoop at a time, onto your lined cupcake pan. 10. Place in the oven and set timer to 20 minutes. Test the muffin by inserting a toothpick after 20 minutes, if the batter is sticking to the toothpick, add 3 more minutes until toothpick comes out clean. |
| *Notes* * I really like using stainless steel mixing bowls such as these anytime I am baking. They are light, and easy to clean, and don’t take up too much space since they all fit into one another. * I also cannot LIVE without my silicone spatulas! I prefer these small ones, because they are easier to work with in my opinion. *If you don’t like muffins with walnuts, feel free to leave them out, or substitute with any other type of nuts. Lots of Love, Rips |
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