Banana Bread Muffins

Photo from Melissa's 
Southern Style Kitchen

I did it! I made banana bread and remembered all the ingredients.

I'm a sucker for a good banana bread and I'm especially a sucker for the end pieces. Making muffins fixes it so every single one has an "end" (aka the muffin top). 

These are good banana muffins. Nothing special about them other than they were edible and I'd make them again.

Banana Bread Muffins

Recipe from Melissa's Southern Style Kitchen

Makes 12 muffins

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 2 medium ripe bananas mashed to equal 1 cup
• 2 large eggs beaten
• 1/2 cup butter melted (1 stick)
• 1 tsp pure vanilla extract

Preheat the oven to 350°F. Liberally spray a 12-cup muffin tin with baking spray or use cupcake liners. Set aside.

In a medium-size mixing bowl use a whisk to sift together the flour, sugar, baking powder, baking soda, salt and cinnamon.

Make a well in the center of the bowl and add the bananas, eggs, butter and vanilla. Use a large non stick spatula to mix until fully combined.

Divide the batter evenly between the wells in the muffin tin. 

Bake for 20-22 minutes or until a toothpick inserted into the center comes back clean.

Cool for 15 minutes in the muffin tin then remove to a rack to cool completely.

Store chilled or at room temperature in an air tight container.