banana muffins

This muffin is so delicious that it can definitely double as dessert. These muffins are moist & tender and lightly spiced with a little cinnamon. This recipe is extremely adaptable - I have made it before with one banana and a half a cup of carrot puree, or with one cup of applesauce… basically with whatever fruit that you have at home. The only ingredient that you may not have on hand is buttermilk. Very easy & very family-friendly!

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup chopped pecans (optional)
1/4 teaspoon salt
1 large egg
1 cup mashed ripe banana (about 2 medium bananas)
3/4 cup packed brown sugar
1/2 cup butter (1 stick) melted
1 cup buttermilk
1 teaspoon vanilla

(1.) Preheat oven to 350.
(2.) Line a 12-cup and a 6-cup muffin tin with paper liners (18 muffin cups).
(3.) In a large bowl, sift or stir together the flour, baking powder, baking soda, cinnamon and salt. Stir in the pecans.
(4.) In a medium bowl, beat the egg and brown sugar together.
(5.) Beat in the melted butter, bananas, milk and vanilla into the egg mixture.
(6.) Combine the dry and wet ingredients. Beat for 30 seconds, until ingredients are combined.
(7.) Spoon the batter into the 18 prepared muffin cups.
(8.) Bake for 18 to 20 minutes, until muffins are golden brown and a toothpick comes out clean when inserted in the middle of a muffin.

Optional add ins:
Raisins
Chocolate chips
Coconut
Flax seeds
Chopped nuts