Suburban Sweets: Banana Muffins

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Happy September, everyone.  With the start of the school year, I am hopelessly trying to get back into a routine. My family’s lazy days of summer have been replaced with utterly hectic school weeks. I find it particularly hard to keep everything in order this time of year, so I rely on my easiest, most multipurpose recipes, ones that could be packed in a lunch box, enjoyed after school, and maybe in a pinch, serve as breakfast. These banana muffins are at the top of my versatile-recipes-list. They are moist, delicious and they freeze beautifully, which is great for those of us who are perpetually overscheduled! I tend to make a lot of them and always have them handy in the freezer. The beginning of the school year is pretty hard on everyone, but these banana muffins have the power to make things a little easier.

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Suburban Sweets: Banana Muffins

Ingredients

  • Dry Ingredients:
  • 3 ½ cups flour
  • 2 teaspoons baking soda
  • 3 cups sugar
  • 1 tsp salt
  • ¾ cup chopped walnuts
  • Wet Ingredients:
  • 4 eggs, beaten
  • 1 cup vegetable oil
  • 2 teaspoons vanilla
  • 2/3 cup buttermilk *
  • 4 very ripe bananas, mashed
  • * easy substitute for buttermilk: ½ cup plus 2 tablespoons milk and 2 teaspoons white vinegar

Instructions

  1. Preheat oven to 350 F.
  2. Spray muffin pans (a total of 36 cups) with Pam or line with papers.
  3. In a large bowl, combine all dry ingredients. Create a well in the dry ingredients and pour wet in, stirring with a wooden spoon only until moistened. Do not overmix - it’s ok if you can still see some flour. Pour into muffin pan (about ¾ filled) and bake for about 20 minutes, until golden.
  4. To freeze: cool in muffin pans for about an hour at room temperature. Transfer individual muffins to a large rimmed baking sheet and freeze for another hour. Place them in freezer bags until ready to use. To defrost, remove muffin from bag and let it sit at room temperature for about a half hour, or microwave it (remember to remove foil liner) for about 25 seconds.
http://food.lohudblogs.com/2015/09/12/suburban-sweets-banana-muffins/

INGREDIENTS:

Dry:

3 ½ cups flour

2 teaspoons baking soda

3 cups sugar

1 tsp salt

¾ cup chopped walnuts

Wet:

4 eggs, beaten

1 cup vegetable oil

2 teaspoons vanilla

2/3 cup buttermilk *

4 very ripe bananas, mashed

* easy substitute for buttermilk: ½ cup plus 2 tablespoons milk and 2 teaspoons white vinegar

INSTRUCTIONS:

Preheat oven to 350 F.

Spray muffin pans (a total of 36 cups) with Pam or line with papers.

In a large bowl, combine all dry ingredients. Create a well in the dry ingredients and pour wet in, stirring with a wooden spoon only until moistened. Do not overmix – it’s ok if you can still see some flour. Pour into muffin pan (about ¾ filled) and bake for about 20 minutes, until golden.

To freeze: cool in muffin pans for about an hour at room temperature.  Transfer individual muffins to a large rimmed baking sheet and freeze for another hour. Place them in freezer bags until ready to use.  To defrost, remove muffin from bag and let it sit at room temperature for about a half hour, or microwave it (remember to remove foil liner) for about 25 seconds.

 

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About Author

Suburban Sweets columnist Josephine D’Ippolito is a baking enthusiast whose passion began more than twenty years ago, when, on a whim, she and her college friend made a single batch of cookies from scratch. One husband, three children and thousands of cookies later, Josephine enjoys the creative and culinary process of baking more than ever. Older, wiser and slightly more health conscious, she tends to justify her habit by making her desserts on the tiny side. Quite possibly her favorite day of the year is her annual cookie exchange held each December, when she gets to revel in the talent and sweetness of her dearest family and friends.

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