OK, it has been several months. But I’m happy to report that I’m still alive and cooking…well, trying to, anyway, in this awful heat. 100-degree weather does not make me want to turn on the stove or oven. That’s how you know that the recipe I’m sharing with you today is good. It was worth the heat!
Today I baked my new favorite muffins. Starring what I consider the “win-win fruit”: bananas. You see, I am very picky about eating bananas. If they’ve got a slightly green peel and are served cold, YUM! Love them! But as soon as they turn yellow (or worse, yellow with brown spots), forget it. Something about bananas (perhaps the texture) beyond the slightly green stage makes me go, “bleh.”But would I let the fruit go to waste just because it passed the small window of time when I’ll eat them for a snack? Heck no! Then it’s time for banana bread, or better yet, banana muffins! You can’t go wrong
And as a side note: I really think my husband decided to buy 6 bananas at the store this week instead of the usual 3 (which I can usually eat before they turn yellow) precisely because he knew it would motivate me to bake the rest. Yup, I’m onto him
These muffins are my favorite because they have all the lovely flavors you’d expect in banana bread with the cinnamon, nutmeg, and vanilla, but in every bite you get a bigger proportion of the slightly crispy, sweet top (which comes from the cinnamon-sugar coating I add just before baking). Everyone knows the top is the best part of any muffin or quick bread These muffins are also super moist and really easy to make. As long as you have bananas, you likely have everything you need on hand for spur-of-the-moment baking. Those are the most dangerous recipes, aren’t they? Enjoy!
(adapted from recipe by Giada De Laurentiis)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 ripe bananas, peeled and coarsely mashed
- Extra cinnamon & sugar for topping, if desired
- Line two 12-cup cupcake pans with liners. Preheat the oven to 325 degrees F.
- Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
- Fill the cupcake liners with batter until each is almost full to the brim.
- If desired, mix a little cinnamon and sugar together in a small bowl and sprinkle each muffin with about a teaspoon of the topping.
- Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly.
Makes about 24 cupcake-sized muffins.