Banana Muffins La'dat

Since the summer of 2016 I have been tweaking a Bread Muffin Recipe I found in my Aunts home in Long Beach, California. (If you are wondering what a bread muffin is? I have no idea. I'm not going to sweat it.)

This is how the tweaking Began...

When my family and I finally arrived at my Aunt's house - from a 5 day Road Trip across the Continental United States - my mom noticed my aunt had a lot of over ripe bananas that sat on her kitchen table. My mom asked her sister if she was going to do anything with the bananas and she told my mom, "If they are no good throw them away, unless you can use them." So my mom yells, "Shawn make something with the bananas!"

After she made it clear to make something with the rotting bananas, I noticed a recipe for bread muffins (bread muffin?) on my aunt's fridge and went from there.

When I was putting the ingredients together, I thought to just add the bananas and that will be okay. I didn't think to substitute anything out or change the measurements to compensate for the extra ingredient I added. The final result? Dense banana and chocolate banana muffins. Yes I also added chocolate to a second batch, but these were good tasting dense banana and chocolate banana muffins that hardened like a rock the next day.

Since then I have been tweaking and fine tuning this recipe. Lately I have been pretty fricken happy with this latest recipe because these muffins are supper moist, flavorful, super easy to tweak and I am ready to share this simple recipe!

BANANA MUFFINS LA'DAT RECIPE

DRY INGREDIENTS

1 1/2 CUP ALL-PURPOSE FLOUR

1 TSP BAKING POWDER

1 TSP BAKING SODA

1/2 TSP SALT

WET INGREDIENTS

3 LARGE BANANAS, MASHED

3/4 CUP WHITE SUGAR

1 EGG

3/4 CUP MELTED BUTTER

PREP - 10 minutes

Pre-heat Oven to 350°F (175°C)

1. Put all the dry ingredients together in a large bowl. (Sift if you like)

2. Put all the wet ingredients into another medium sized bowl and mix it well.

3. Mix the wet and dry ingredients together until it is nice and smooth.

***remember smoother the batter the moister the cupcake***

4. Scoop into buttered muffin pans

5. Bake'em in the oven.

Bake Mini Muffins for 10 to 15 minutes.

Bake Large Muffins for 25 to 30 minutes.

OR bake them until you see them turn that nice banana brown color.

6. Once baked and out of the oven, let the muffins cool for 10 minutes.

7. Eat'em!

The Muffins should look something like this...now in this picture not only do I have plain banana muffins, but I did add toppings to my muffins like blueberries, butterscotch, and chocolate chip.

*TIP*

if you add toppings, be sure to fill the batter halfway in the muffin pans, add a few toppings then finish the fill and add more topping on top. That way you get sugary goodness inside and out of the muffin.

And there you have it! Big Difference from the Bread Muffin to an actual edible muffin. if you want to tweak out recipe with other stuff, like use a mango instead of bananas...just remember 3 large bananas are roughly 3/4 cup to 1 cup smashed and with that knowledge you can do anything...

Hope you enjoy the recipe and leave a comment if you decide to try it out!

#banana #muffins #ladat #blueberry #chocolate #butterscotch