This morning we woke up to snow... again. I let out a sigh and bundled up before heading into the kitchen. I thought spring had arrived, but apparently that's not the case here in Utah. That said, I was in desperate need of some sunshine this afternoon. So as I gazed at a few overly ripe bananas on my counter I decided it was time to make muffins. Yes, more banana muffins. My good friend Mandy over at Baking with Blondie loves to tease me about my obsession with bananas. They're just so versatile! This time I cut up some strawberries and tossed them in for added flavor and sweetness. As soon as they came out of the oven my husband snatched one from off the cooling rack and gobbled it up. They turned out moist and full of bright bits of strawberry- so good and perfect for such a gloomy day!
Ingredients
1¼ c. all-purpose flour
½ c. + 2 tbsp. sugar
1¼ c. all-purpose flour
½ c. + 2 tbsp. sugar
1 large egg
1 c. very ripe bananas, mashed (2 large ones)
1 c. very ripe bananas, mashed (2 large ones)
¼ c. (4 tbsp.) butter, room temperature
¼ c. buttermilk
½ tsp. baking soda
½ tsp. salt
½ tsp. vanilla
¼ c. buttermilk
½ tsp. baking soda
½ tsp. salt
½ tsp. vanilla
½ c. diced strawberries
DIRECTIONS:
1. Preheat oven to 350 degrees F. Prepare a muffin tin with spray (this will give the muffins nice crusty outsides) or 12 paper liners.
DIRECTIONS:
1. Preheat oven to 350 degrees F. Prepare a muffin tin with spray (this will give the muffins nice crusty outsides) or 12 paper liners.
2. In the bowl of a stand mixer, beat together sugar and butter. Add egg and vanilla, beating just until incorporated.
3. Mash bananas on a plate using a fork. Add bananas to the butter-sugar mixture. Beat until smooth.
4. In a medium size mixing bow, whisk together flour, baking soda, and salt. With mixing speed on low, alternate dry ingredients with buttermilk. Mix until combined. Remove bowl from stand and fold in diced strawberry bits.
5. Pour batter into prepared muffin tin, filling each ⅔ of the way full, lay strawberry bits on top, if desired.
6. Place in oven and bake for approximately 23-26 minutes, or until a cake tester inserted into the center comes out clean and the muffins tops are golden brown. Remove from oven and let cool for 10 minutes, then transfer muffins onto wire rack to cool completely.
Stephen + Natalie Family Recipe | Makes approximately 12 muffins
3. Mash bananas on a plate using a fork. Add bananas to the butter-sugar mixture. Beat until smooth.
4. In a medium size mixing bow, whisk together flour, baking soda, and salt. With mixing speed on low, alternate dry ingredients with buttermilk. Mix until combined. Remove bowl from stand and fold in diced strawberry bits.
5. Pour batter into prepared muffin tin, filling each ⅔ of the way full, lay strawberry bits on top, if desired.
6. Place in oven and bake for approximately 23-26 minutes, or until a cake tester inserted into the center comes out clean and the muffins tops are golden brown. Remove from oven and let cool for 10 minutes, then transfer muffins onto wire rack to cool completely.
Stephen + Natalie Family Recipe | Makes approximately 12 muffins
Yum! I have a banana obsession too. They go in pretty much every single muffin recipe I make :)
ReplyDeleteThis is exactly the recipe I was looking for :) Thanks!
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