Monday, November 11, 2013

Banana muffins

     I had a few ripe bananas laying around, so I decided to play around with a banana muffin recipe. Turns out very moist and not overly sweet. I've been snacking on them all evening! My little Ginny pig is usually the first one trying my experiment.. I usually know if it tastes good when a 2 years old likes it and doesn't spit it out by the first bite. lol..


  • 1 cup granulated sugar
  • 8 tablespoons (1/2 cup) unsalted butter, room temperature
  • 2 large eggs
  • 4 ripe bananas
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon

    Kirkland Signature Pure Vanilla, 16 Ounce 

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract 
  • 1 banana, thinly slice (optional for garnish)
  • Makes 12 muffins


Preheat the oven to 325 degrees F. Grease or spray on a muffin pan. 
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork or a potato smasher. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Blend in the vanilla extract. Kirkland Signature Pure Vanilla, 16 Ounce 
Scoop about 4 tablespoons of batter into prepared muffin pan mold, garnish with a slice of banana and bake 25 to 30 min at 350 degrees or until its nice and golden brown. Set aside to cool on a rack for at least 5 minutes. Remove muffins from pan, invert onto rack and let cool completely before serving.

Garnishing slices of bananas is completely optional..