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Foodie Fridays: Bananas for Banana Muffins
Posted by Guest in Foodie Fridays
Man, I love Fridays. There's a certain freedom that comes with knowing you've made it to the end of another crazy week, isn't there?

I spend much of my week rushing around, trying to manage the unmanageable, as every workday starts the same way: snoozing my way through thirty minutes of exercise and fifteen minutes of getting ready for work. Where does that leave me? Usually late, rushing out the door, and grabbing whatever's easy for breakfast on the way. Not the best way to honor the most important meal of the day, I know.

Most days breakfast is some combination of fruit, granola, and/or yogurt to be eaten at my desk while I comb through emails and to-do lists. Some days, though, when I'm feeling that urge to stop in at the cafeteria for a bagel or muffin to go with my cup of coffee, I'll grab one of these muffins from the freezer and save myself not only some cash but also some unknown ingredients/preservatives.

Trust me on this one: make a batch of these banana muffins to enjoy for breakfast this weekend and toss the extras in the freezer. Pull one out when you're looking for a little something different on a weekday morning (or when you're looking for a sweet snack in the afternoon). If you don't have time to let them defrost at room temp, just pop them into the microwave for twenty seconds and you're good to go. You'll thank yourself every time a busy morning or sweet tooth moment hits.

Banana Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large, ripe bananas, mashed
3/4 cup sugar
1 egg
1/3 cup unsalted butter, melted

Preheat oven to 350 degrees F. Coat a standard muffin pan with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.

Combine bananas, sugar, egg, and butter in a large bowl. Fold in the flour mixture and mix until smooth. Scoop into muffin pans.

Bake in preheated oven. Bake muffins for 25 to 30 minutes. Muffins will spring back when lightly touched.

Yield: 12 muffins

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