Dairy Diaries

Quick and Easy Banana Muffins

I love banana muffins. Not the healthy-enough-for-breakfast type, but actually cake just in mini form. This recipe is my go-to when I have browning bananas and a sweet tooth.

YIELDS 10–12 MUFFINS

• 1½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1½ cups mashed bananas (about 4 medium or 3 large ripe bananas)
• 6 Tbsp unsalted butter, melted
• ⅔ cup packed light or dark brown sugar
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 2 Tbsp milk
• 1 cup chopped dairy or pareve chocolate of your choice (optional; I use a mix of dark, milk, and white)

Preheat oven to 425°F (220°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.

Whisk the dry ingredients together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding chopped chocolate, fold it in now. Batter will be thick.

Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins need in the oven is about 21–23 minutes, give or take. (For mini muffins, bake for 12–14 minutes total at 350°F/175°C.) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.