Supermom's Banana Muffin Recipe

The years have passed too quickly and our little girls are now grown women.  Memories of silly and wonderful everyday moments comfort this empty-nester Momma.  Something that recently came to mind involves, of all things, the humble banana muffin.  During a sleepover at our house, hungry teens put a serious hurt on a fresh platter of banana muffins during their midnight snack attack.  Yummy because they're made-from-scratch, Danni dubbed me 'Supermom' after tasting 'em.  Sure made me smile.  It made this old mom feel... well, super.  

Here's my recipe.  Enjoy!

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Supermom's Banana Muffins

In a large mixing bowl, combine:

    2 large over-ripened bananas; peeled, sliced and mashed with a fork until soft

    1 cup granulated sugar

Stir in:

    1/4 cup canola or vegetable oil

    1 large egg

    1/2 teaspoon real vanilla extract (never use imitation)

In another bowl, combine:

    1 1/4 cups unbleached all purpose flour (not self-rising; keep fluffy, do not pack down)

    1 1/4 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon ground cinnamon    

    1/8 teaspoon kosher salt

Add dry ingredients to the banana mixture, stir gently for 15-20 seconds or until just blended.  Lumps are fine, so be careful to not over-mix the ingredients.  (PS: that's the secret to great brownies, along with reducing their baking time.)

Preheat oven to 350 degrees Fahrenheit.  Spray non-stick muffin pan with cooking spray.  Spoon batter into pan, filling the muffin cups approximately 3/4 full.

Bake for about 17 minutes or until the muffins' edges begin to crisp (note: oven times/temps do vary; adjust if needed).  Remove from oven and allow muffins to rest in pan for a few minutes, before transferring to wire racks to fully cool.  Yields 12 banana muffins.  Freezes well.

Recipe Courtesy Of

chateaurelaxo.blogspot.com