What better way to enjoy summer than with a bunch of Banana Muffins. Yes, bananas are an ideal food you can actually survive on. So why not make them into muffins? They’re a perfect breakfast item or afternoon snack with a cup of coffee or tea.
BANANA MUFFINS RECIPE:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
1 tablespoon honey
3-4 very ripe (black) bananas, peeled and coarsely mashed
Line 18 muffin cups with paper 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.
In another bowl beat the sugar, oil, eggs, vanilla and honey until well blended. Stir in the mashed bananas. Combine the dry ingredients with the banana mixture until well incorporated.
Divide the batter among the prepared muffin cups. 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. The muffins may be eaten warm or cooled completely.
With this recipe I found a frosting you can make for the muffins, but it’s completely optional. The muffins are delicious on their own!
3 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup mascarpone cheese, room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted (optional)
Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts if you so desire.
I hope you enjoyed “A Bunch of Banana Muffins” post!
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