Yesterday when I was making tiramisu, my brother walked in with a bunch of banana's that were a little too ripe for regular consumption. He brings them so I can make the roasted banana ice cream that he loves and with that I can make a mean banana milkshake that he loves even better! But since I was already working on a dessert I decided to make Banana Muffins, so I jumped on the net and ran into this recipe, later I realized that I made 2 recipes on the same day from Michelle's Sugar & Spice blog! I'm not a shareholder, it's all a coincidence :-)
I ended up with 20 muffins, I have only one muffin tin (hey, muffins aren't that big on this side of the pond) so I had to gamble on how much to put in each liner.
The smell while they are in the oven is fantastic, and they turned out nice and moist, great banana flavor! Next time I'll add some walnut or pecans to a few for a nice banana-nut muffin.
Adapted from: Giada De Laurentiis
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups sugar
1 cup vegetable 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.