NEW ENGLAND BANANA MUFFINS

 

I was gifted ten bananas that were left after a recent mission project the church participated in with Rise Against Hunger to use for Cafe Treats. The Cafe did not serve our Cafe Treats that Sunday but instead offered donuts and bananas. Wayne and I volunteered the first hour shift and by the time we finished the donuts were all gone and we enjoyed a banana. 

I ended up freezing the bananas until I had time to make something with them. I checked, I think, four different cookbooks, but ended up choosing four recipes from Mad about Muffins, a Cookbook for Muffin Lovers by Dot Vartan. (There are lots of other muffin recipes I want to try that do not use bananas, but right now that is what I will be focusing on.) These New England Banana Muffins is the first one I made. Of course, I made mini-muffins because they are easier to serve for Cafe Treats and even though they will make 12 regular sized muffins, I made 48 mini-muffins. They weren't strong with banana flavor because of the maple syrup I used. I can't wait to make the other recipes.

PRINT RECIPE.

NEW ENGLAND BANANA MUFFINS

1-3/4     cups flour

1           teaspoon baking soda

1/2        teaspoon baking powder

1/2        cup sugar

1/4        cup melted butter

1           egg, slightly beaten

1           teaspoon vanilla extract

2           medium bananas, mashed

4           tablespoons milk

4           tablespoons maple syrup

Preheat the oven to 375 degrees F. Grease muffin tins or line with paper cups and spray gently. Set aside.

In a medium mixing bowl, sift together the flour, baking soda, and baking powder.

Mix in the sugar. Set aside.

In another bowl combine the melted butter, vanilla extract, bananas, milk, maple syrup and beaten egg.

Beat with a fork or whisk until well blended.

Stir the banana mixutre into the flour mixture,

just until the dry ingredients are moistened.

Spoon the batter into the muffin cups.

( I used a tablespoon cookie scoop and leveled off the batter to fill the cups for my mini-muffins.)

Bake 20 minutes for regular sized muffins (12) or 12 minutes for mini-muffins (24) or until the muffins are lightly browned. 

Transfer from the tins to wire racks.

 

Serve warm or at room temperature. Makes 48 mini-muffins.