Because of my success with the blueberry muffins I decided it was time to try my hand at a different kind of muffin. Nothing too fancy, just a new flavor so that we don’t get too bored around the house with the same old stuff. For whatever reason I decided to make banana muffins from the trusted Brown Eyed Baker recipe. The process was super easy and they looked beautiful coming out of the oven.
Seriously – look how pretty!
These must be like 500 calories apiece but trust me you won’t care. 100% inner fat girl approved indulgence. They would also make amazing cupcakes and I might just bake them again next weekend and see how well they go with some buttercream frosting. Because when something is this delicious and this fattening – why not make it more fattening?
The recipe is available at the Brown Eyed Baker website but here it is as well if you don’t want to click through:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups sugar
1 cup vegetable oil (I used canola oil)
3 large eggs
1 tablespoon vanilla extract
4 ripe 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, and baking powder 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.
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 and frosted.
Seriously – DELISH. Goes pretty well with a bottle of chardonnay too…just sayin’.