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Thursday, June 9, 2011

Banana Muffins

I had a few pretty scary looking bananas in the fruit bowl this week.  They had passed the point of eating on their own, and had even passed the point of freezing for smoothies.  I really had no choice other than to bake with them or toss them.  Instead of my usual banana bread (which you may remember from here), I decided to go with muffins.  Partly because I've been on a muffin kick, partly because we were about to go out of town and I could smuggle them onto the plane, and partly because they freeze well.  But mostly because some of my college friends reminded me about Muffin Films, which we use to watch constantly.  (My favorite one is Pssst.)  Now you probably think I'm weird.  Perhaps I can draw you back in by buying your friendship with baked goods?

I love this recipe, because it always works, and I can practically make it in my sleep.  It's a very simple quick bread, you mix the wet ingredients in one bowl, the dry ingredients in another, and then gently fold together.

Banana Muffins

2 cups (10 ounces) unbleached all-purpose flour
3/4 cup (5 1/4 ounces) sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 mashed bananas (about 1 1/2 cups)
1/4 cup plain yogurt*
2 large eggs, beaten
6 tablespoon unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

*If all you have is vanilla yogurt, I've used that with no problem and reduced the vanilla extract to 1/2 teaspoon.

Preheat oven to 350 degrees.  Prepare a 12 cup muffin pan.  In my case, put in 10 paper liners, realize you have run out, and spray the other cups with cooking spray.  
In a large bowl, whisk together all the dry ingredients (flour, sugar, baking soda, salt).
In a medium bowl, combine mashed bananas, yogurt, eggs, butter and vanilla. 


Fold the wet ingredients into the dry, mixing until just combined.
Divide evenly among muffin cups and bake for 30 minutes, rotating the pan once.  


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