August 9, 2013

Banana Muffins

I think a banana is perfect to eat when it is just beginning to turn yellow (some people think that is too green:)

For me however, once the banana is dark yellow and spotted, it is time to make banana bread!

This is a simple recipe for banana bread that includes a little bit of plain Greek yogurt.  Another secret is to use very ripe bananas for extra sweetness.

This recipe makes 18 medium muffins or 1 large loaf.








Banana Muffins

1/2 cup butter, softened
3/4 cup sugar
Time to Make Bread!
2 eggs
4 very ripe large bananas, mashed
1/4 cup plain Greek yogurt
1 teaspoon lemon juice
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

In a bowl combine butter and sugar.  Mix in eggs and mashed bananas.  Stir in yogurt and lemon juice.

In a separate bowl whisk together flour, baking powder, soda and salt.  Add these ingredients to the first bowl and mix until combined. The batter should be the consistency of cupcake batter (a bit thinner than normal muffin batter).

Prepare a muffin tin with cupcake liners (18).  Fill each cupcake 3/4 full.

Bake 325 degrees for about 20 minutes or until a toothpick inserted in the center comes out clean.

*For one loaf, bake in (9x12) loaf pan - 350 degrees for about 1 hour