Banana Brown Sugar Muffins

Ellie has started eating bananas at a 2 a day rate. The kid is INSANE with her obsession with bananas. She would eat them at every meal if I would allow it.

She is JUST like her father. As we have discussed many times before on this blog, Jorge will eat a banana with anything…even spaghetti and meatballs. ((gag))

Jorge was working out of town last week and I completely forgot when I went to the store. I stocked up on our regular 3 big bunches of bananas and they started to turn by the end of the week with only one crazy banana eater in the house.

I whipped up these muffins while the girls were napping and they turned out better than I could have hoped! I ended up making a double batch and individually froze the second batch so I would have them for a quick snack for the girls.

We all loved these Banana Brown Sugar Muffins, but I loved how easy they are! They only took me about 20 minutes and the girls and Jorge couldn’t stay out of them!

If you want to make them more of a treat, add a couple of handfuls of chocolate chips to the batter. Chocolate Banana Brown Sugar Muffins — can’t go wrong. 😉

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Yield: 24 muffins

Banana Brown Sugar Muffins

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Recipe Note: These are also amazing with a handful of chocolate chips thrown in if you like the chocolate & banana combo!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspono salt
• 3 large ripe bananas, mashed
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2/3 cup vegetable oil
• 3 tablespoons milk

Instructions

1. Preheat oven to 350°F. Line muffins tins with paper liners. Set aside.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
3. In a large bowl, combine bananas, dark brown sugar, eggs, and vanilla extract.
4. Add dry ingredients, alternanting with vegetable oil and then milk, stirring until just combined.
5. Fill muffin tins 3/4 cull. Bake for 14-15 minutes, until a toothpick in the center comes out clean.
6. Let muffins cool for 5 minutes and then transfer to a cooling rack.
7. Serve warm with butter or store at room temperature for up to 5 days.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 145Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 68mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 2g

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