Banana Muffins

Do you always throw away overripe bananas?  I did, before I knew about banana muffins.  Although overripe bananas are unappealing to eat, but the ripper the bananas the sweeter your banana muffins will taste.   You will love the flavor and texture of these muffins.   Actually the recipe, that I want to share, is banana bread recipe.  But if you bake them in muffin tin, it becomes banana muffins :) 

From now on, every time you have overripened bananas, peel them then store them in the freezer.  So it can  be used at your convenience, just defrost them and off you go.

So let´s get started.

Banana Muffins
(Serve: 12-15 muffins) 

Ingredients:

• Dry ingredient:

230 gram all-purpose flour 

125-150 gram granulated sugar

1 tsp baking powder 

1/2 tsp baking soda 

1/4 tsp salt

*Optional : *3 tbsp nuts (almond, hazelnuts, pistachio, walnut, cashew, etc.) or raisins 
                   or chocolate chips

                 *1/4 -1/2 tsp cinnamon

• Wet ingredient:

2 medium egg
110 grams unsalted butter (melted and cooled) or vegetable oil (125-130 ml)
3 over ripe bananas (approximately 300-350 grams), mashed well 

Method:

1.  Preheat oven to 180°C and place the oven rack  in the lower 3rd or in the middle of   

     the oven.  Grease muffin pans or loaf pan with butter or use paper liners. 

2.  Prepare 2 large bowls.

•  First bowl for dry ingredients: Sift together the flour, baking powder, baking soda  and salt. Add sugar and the optional ingredient then stir until well combined.   Then set aside. 
• Second bowl for wet ingredients: whisk melted butter (or vegetable oil) and eggs until properly combined.  Add mashed banana to the bowl then stir all ingredients well.

3.  With spatula, fold (lightly stirring up) the wet ingredients into the dry ingredients.   
     Don’t over stirring batter otherwise your muffin will be hard in texture. Stop stirring 
     when you no longer see dry flour or flour pockets.  The batter perfect batter is thick 
     and chunky. 

4.  Pour the batter into your muffin tin, fill each cup about 3/4th full.

5.  Bake the muffins for about 20 - 25 minutes. Baking time will vary. Insert  a skewer or 
     thoothpick  in the center of the muffins to check if they are done. If the skewer
     comes out clean, your muffins are done. 

6.  Allow the muffins to cool for about 10 minutes then remove muffins from pan. Serve          warm  or  at room temperature.

Have fun with this super easy recipe :)