Banana Bread Muffins
From Cooking Light
You guys. I have straight up evidence that these banana bread muffins are so good, they may make you lose your mind. I recently delivered a “Holiday 9 Pack” of them to a friend (aka I ate 3 before I managed to box them up for her), who immediately downed one and declared them delicious. But a few days later she admitted to me that she had a little incident with her next muffin. Apparently she took one out of the bag, set it down for just one second, and next thing she knew it was gone! She said she looked everywhere for it, but eventually just gave up and ate another one. Now technically speaking, she had turned away for that second to tend to her brand new, 1-week old son. And not-coincidentally she’d gotten like 8 hours of sleep in the past week combined. So technically, I suppose it’s possible that one could conclude that babies make you lose your mind. But personally I think it’s these amazing muffins. They’re beyond moist, and I’d be tempted to try them with 100% whole wheat flour since doing half and half had absolutely no effect on texture or taste. They’re the perfect gift or just a little treat for yourself when you’ve got a few bananas headed for the dark side.
And speaking of the dark side, the mystery muffin was, in fact, recovered from under the family room couch a few days later. And I wouldn’t blame my friend for a second if she ate it anyway.
- 1 cup sugar
- 4 Tbsp butter, at room temperature
- 3 large, ripe bananas (about 1 2/3 cup), mashed
- 1/4 cup Greek yogurt (we used 2% fat)
- 1/4 cup milk (we used whole milk)
- 2 egg whites
- 2 cups flour (we used 1 cup whole wheat and 1 cup all purpose)
- 1 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 350 degrees.
- Place sugar and butter in a large mixing bowl. Beat with a hand mixer until creamed together.
- Add banana, yogurt, milk and eggs. Beat until blended and set aside.
- In a medium bowl, combine flour, baking soda and salt. Whisk to combine.
- Pour dry ingredients into wet ingredients and beat until just combined.
- Line a muffin tin with paper muffin cups. Spray the cups with cooking spray. Divide batter across all 12 muffins.
- Bake 30 minutes or until a toothpick comes out clean.
Makes 12 muffins.