Banana Muffins

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My freezer was starting to look like I was stock piling bananas for monkey’s at the zoo.  I love bananas, but there is a point where they just get too ripe, blah!  As soon as they go beyond being edible (for me) I throw them in the freezer, I hate wasting them.

As much as I wanted to make my ‘go to’ banana cake, I knew if I did I would have, more thank likely, eaten the entire thing! It has happened!  Trying to be adventurous I went looking for a new banana bread recipe.  Not having much experience with making banana things I really didn’t know what I was looking for.  I find banana bread is either really good or is just awful, there isn’t much of a middle ground for me.  Usually they are very bananay (is that a word?) and wet, almost rubbery, or they are flavourless and dry! I want something in the middle, flavourful and moist.

After reading many recipes I realized I should not have taken ALL of the bananas out of the freezer!  Most recipes were calling for 3 or 4 bananas, I had 8 that were semi frozen, so I chose 2 recipes to try! Problem solved!

The first recipe I tried was adapted from Perfect Banana Bread from Your Cup of Cake

Banana Bread

2 eggs beaten
1/3 cup milk
1 teaspoon lemon juice
½ cup oil
1 ¼ cup mashed ripe bananas
1 teaspoon vanilla
1 ½ cup sugar
1 ¾ cup flour
1 teaspoon baking soda
½ teaspoon salt
Directions:
** If your bananas are frozen take them out of the freezer with plenty of time to thaw, I forgot to do this!  I also did not peel the bananas before freezing them.  As my hands are freezing while I tried to peel/cut the peel off of the bananas I hear Gina, as she dashes to the freezer at work, “always peel the bananas before freezing!” I know understand!!**
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1. Preheat oven to 340ºF

2. Prepare your loaf pan or muffin tins

3. In a large mixing bowl, beat eggs.

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4.    Pour milk into a measuring cup, not quite measuring 1/3 and add lemon juice to the milk to let sit for 2 minutes.

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5.    Add oil to eggs and beat again.  Add milk and vanilla and beat again.

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6.   Mash bananas thoroughly and add to eggs, oil and milk.

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7.    In a separate bowl, sift sugar, flour, baking soda and salt together.

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8. Slowly stir into wet ingredients.  Mix only until incorporated.

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9.   Pour into prepared loaf pan or muffin tins

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10. bake until tooth pick comes out clean, approx 35 mins

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11. Let cool until able to handle then remove and cool completely on wire rack

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These are delicious! I was not thrilled with their appearance, but the taste won me over.

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The centre was perfectly moist. The crumb was just right, not dry and not rubbery, as some banana muffins are.

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The banana flavour was spot on.

These muffins got rave reviews, everyone loved them!  The only thing that could have made them a tad bit better is chocolate chips! 🙂

Thank you Lizzy of Your Cup of Cake!

 

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