The great thing about this recipe is that it can be made without dirtying a single dish. No exaggeration. Check out Yammie’s Noshery for the instructions that tell you how to do just that. I made these muffins the traditional way, with the good ol’ bowl and spatula, because I don’t particularly mind cleaning up after a recipe as simple as this one which hardly uses any dishes at all.
In terms of flavor, these muffins definitely have it going. Super moist and flavorful crumb, with just the right amount of sweetness and aroma from the banana. I added chocolate chips to half of the batch because, why not? It tastes great either way though.
It’s a light treat, great for snacking or a quick bite for breakfast on the go. Enjoy!
Cheers,
Monica
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Banana Bread Muffins
Adapted slightly from Yammie’s Noshery | Yield: 10 – 12 muffins | Time: 45 minutes
Ingredients
2-3 very ripe bananas
2 eggs
3/4 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
For the Glaze: (Optional)
1/2 cup powdered sugar
1 tablespoon milk or lemon juice
OR
For the Chocolate Glaze: (Optional)
1/4 cup chocolate chips, melted
2 tablespoons butter, melted
Directions
Preheat oven to 375F. Combine bananas, eggs, and sugar. Then add flour, salt, baking soda, baking powder, and cinnamon. Finally, add the oil and vanilla. Pour the mixture into the lined muffin wells and bake for 18 – 20 minutes, or until a toothpick comes out clean.
To make the glaze, just combine the glaze ingredients and spread over cooled muffins. Serve & enjoy!
Monica Cheng 