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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 4 |
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Let the bananas ripen significantly before using them. Ingredients:
2 cups all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
8 tablespoons unsalted butter, at room temperature |
1 cup sugar |
2 large eggs, at room temperature |
3 large ripe bananas |
2 tablespoons milk or 2 tablespoons half-and-half |
1/4 cup finely chopped crystallized ginger |
1 teaspoon vanilla extract |
1/2 teaspoon white vinegar |
Directions:
1. Spray the indentations of a muffin pan and the rims around them with nonstick cooking spray.
2. In a mixing bowl, whisk the dry ingredients (flour, baking soda, salt, and cinnamon) until uniform; set aside.
3. In another bowl, cream the butter and sugar using a wooden spoon until smooth (about 2 minuets).
4. Add in the eggs, one at a time, mixing each well.
5. Mash the peeled bananas into the butter mixture using a potato masher.
6. Stir in the milk, ginger, vanilla, and vinegar until the mixture is smooth and creamy.
7. Add in the flour mixture; stir until just moistened.
8. Fill muffin tins 3/4 full.
9. Bake in a 400° oven for 18 minutes or until pale brown with rounded nubbly tops; a pick should come out with a few moist crumbs.
10. Place pan on a wire rack and cool for 10 minutes.
11. Gently rock each muffin back and forth to release it.
12. Cool muffins on rack for 5 minutes.
13. **Banana Muffins: omit the ginger.
14. **Banana Coconut Muffins: omit the ginger, add 3/4 cup sweetened shredded coconut with the milk.
15. **Banana Nut Muffins: omit the ginger, add 3/4 cup chopped, toasted pecans, walnuts, or hazelnuts with the milk.
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