I took my daughter to her dental appointment today. As these things go, she came home with a sensitive mouth and couldn’t eat for a couple of hours. When she was finally able to eat, these muffins came handy: light and fluffy, yet filling. They are easy to put together too– a bonus when you have a 14 months old attached to your leg.
makes 12 muffins
2 large eggs
1/2 cup oil (I use canola)
1/2 cup buttermilk
3 very ripe bananas, mashed*
1/2 cup granulated sugar
1/2 cup brown sugar (not packed)
1 tsp vanilla extract
2 cups all-purpose flour
3/4 tsp salt
1 tsp baking soda
Preheat oven to 350°F. Spray muffin tin with cooking spray or line with paper liners.
Combine first seven ingredients (through flour). In a separate bowl combine flour, salt and baking soda. Add the dry ingredients to the wet ingredients and mix just to combine. make sure to not over mix!
Fill the muffin tin cups 3/4 full and bake for 18-20 minutes. Mine were ready after 18 minutes. Cool a few minutes in the muffin tin, then transfer muffins to a cooling rack to cool completely.
*A note on bananas: for my banana muffins and banana bread I prefer to use bananas that were previously frozen (don’t throw away those brown over ripe bananas! Peel them, put in a ziplock and store in the freezer. When you have accumulated three or four– bake muffins!)