Last week was Passover, and for those who follow it, there are a lot of food items that are off limits. It differs slightly between backgrounds and families, but overall bread and items that rise are off limits. Now that it’s over, I had to make these Banana Muffins and enjoy the real thing once again!
One of my favorite recipes to make is banana bread, but when you want to bring it as a shared treat, or have some extra edge pieces, Banana Muffins are even better! These are moist, sweet, and delicious – without being too much. This is the simplest version of them (just some spices), but you can always add nuts, chocolate chips, or more to your creations!
Banana Muffins
Ingredients
- 4 oz butter soft or melted
- 1 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 ripe bananas
- 1/2 cup yogurt
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips, nuts optional
Instructions
- Preheat oven to 350 degrees F. Prepare muffin tins with liners or spray.
- Using a large bowl, mix the butter and sugar together.
- Add eggs, and mix in completely.
- Add flour, cinnamon, cardamom, baking soda, and salt to the mixture. Mix until combined.
- In a small bowl, mash bananas, yogurt, and vanilla and stir until combined.
- Add banana mixture to the rest of the mix in the large bowl, and mix.
- Separate evenly into 12 muffins.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cool and enjoy!
Notes
If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast
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