I love my math class so much that I made us all banana muffins for our Friday morning lesson. That and everyone else is bringing breakfast stuff.
We had a super-ripe banana lying around, and just too many other ones.
Melted butter is like sunshine in sunshine.
Butter-covered bananas are…probably not that good, but they’re a step on the way to something that most definitely is.
This batter is incredibly thick, which just means the muffin top is incredibly awesome and crunchy…
…as you can see here.
Egg-free Banana Muffins
- 1/2 cup butter, melted
- 3 ripe bananas
- 1 teaspoon vanilla
- 2 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
Preheat the oven to 190°C (375°F) and grease or line a muffin tin.
Break the bananas into chunks and mix them with the melted butter and vanilla. Using a food processor or electric mixer, puree the bananas until fairly smooth. Don’t work too much air into them. In a large mixing bowl, sift the flour, sugar and baking powder into the banana mixture. Use a spatula or wooden spoon to stir until the dry ingredients are completely incorporated. The batter should be quite thick, like a very wet cookie dough.
Using the spatula and a teaspoon, fill the muffin cups almost all the way with batter. Bake for 20 minutes. Eat straight out of the oven, but don’t burn yourself!