Banana Muffins

This morning I tested out "The Nest's" recipe for banana cinnamon muffins, they were fine, and made good sized muffins, but they weren't anything amazing. Definantly a good way to use up over ripe bananas though.

Here is a tip: stick the bananas in the freezer and then thaw before using, they come out mushed up, which is exactly what you want for muffin making!

Here is the recipe in case you want to try it yourself:

Banana & Cinnamon Muffins

Makes 12

Ingredients:
2 2/3 cups all-purpose flour
3/4 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. ground cinnamon, plus extra to sprinkle
3/4 cup sugar, plus extra to sprinkle
1 1/2 cups buttermilk
1 egg
1/2 tsp. pure vanilla extract
5 Tbl. unsalted butter, melted
1 1/2 cups mashed banana

Directions:
1. Preheat the oven to 325°F.

2. Put the flour, sugar, salt, baking powder, baking soda, and cinnamon in a large bowl and beat with a handheld electric mixer until combined.

3. Put the buttermilk, egg, and vanilla extract in a small bowl and mix to combine. Slowly pour into the flour mixture and beat on slow speed until all the ingredients are incorporated.

4. Pour in the melted butter and beat until incorporated. Stir in the bananas with a wooden spoon until evenly dispersed.

5. Spoon the mixture into the muffin cups until two-thirds full and sprinkle a little extra sugar and cinnamon over the tops.

6. Bake in the preheated oven for 20 to 30 minutes, or until golden brown and a skewer inserted in the center comes out clean. Let the muffins cool slightly in the pan before turning out onto a wire rack to cool completely.

From The Hummingbird Bakery Cookbook, by Tarek Malouf and The Hummingbird Bakers,$27.99, 2009, Ryland Peters and Small