Banana Muffins

Everybody finds themselves at some point in their lives with a bowl filled with bananas that are a little too ripe to eat on their own but not ripe enough to justify just throwing away. So faced with this predicament myself, I went for a classic solution. Originally I thought that banana bread was the perfect solution, but with not enough time in my day to bake a who loaf of banana bread, and with a household filled with people who don't always have the time to stop and cut a piece for themselves before rushing out of the house, banana muffins seemed like the more portable and less time consuming solution.

Banana Muffins
yield: 12 muffins

3 ripe bananas
1 tablespoon milk
1 teaspoon cinnamon
1 stick of butter - softened
1 cup granulated sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

Begin by mashing the ripe bananas until there are no large chunks, then mix with milk and cinnamon and set aside. Then in a stand mixer cream together the butter and sugar until fluffy. Then add the eggs one at a time, mixing in between each addition. Add the banana mixture until combined. Then slowly mix in the flour mixture until everything is incorporated. Spoon into muffin tins lined with muffin cups and bake at 350 degrees for about 20 minutes.

The day after I made these my mom was going to an early morning sunrise yoga class and these proved to be the perfect breakfast to eat on the go. They are moist and have a nice sweetness that is not too overpowering for breakfast. When I was in high school I did a lot more baking than I did anything else. When I told people I was going to culinary school many of them assumed that I would be in the baking program because that is what I was known for. And while I do still enjoy baking, it is a very different atmosphere, and I am definitely happy that I decided on culinary arts instead of baking and pastry. So with that useless bit of information now shared with who ever is reading this, till next time,
Keep Cooking Brooklyn!