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Morning Bites: Banana Muffins

S Caron By

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When time allows, I love making muffins in the morning. Hot from the oven (and slightly cooled) with melty butter, they are just divine. Are you a fan?



Well, if you have leftover bananas begging to be used and love muffins like me, then you can put them to good use in Banana Muffins. Tender, moist banana muffins are little miniature versions of its mouthwatering counterpart, banana bread.

The best bananas to use for any kind of baking are those that are overripe (as in the yellow exterior gets a serious amount of brown on it). Why? Because those bananas are sweeter and better for mashing - perfect for mixing into batter. If you have ripe (or underripe) bananas and want to speed up their ripening stick them in a brown paper bag overnight.

Now, when it comes to making muffins, I am whole heartedly in the must-use-muffin-pan-liners camp. It makes clean up so much easier, and with all the fun options (favorite cartoon characters, foil, seasonal), it can add a little pizzazz to your muffins. But that's me. You can grease the tins and skip the extra (minimal) expense, if you wish. Are you a grease the pan guy or gal? What's your secret to the perfect release from the pan?

Now, are you ready to get baking? There are some delicious variations on the classic banana muffin too. Check these out:

Sarah W. Caron (aka scaron) is a food writer, editor and blogger. Find her online at Sarah's Cucina Bella.
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