Quick! Take a picture! Before they all disappear!
Banana Muffins
Adapted from Ina Garten
Ingredients:
3 very ripe Bananas, mashed
3/4 C. Sugar
1/2 C. Light Brown Sugar, lightly packed
1/2 C. Vegetable Oil
2 Eggs
3/4 C. Sugar
1/2 C. Light Brown Sugar, lightly packed
1/2 C. Vegetable Oil
2 Eggs
1/2 C. Greek Yogurt
1 t. Vanilla Extract
2 C. Flour
1 t. Baking Soda
1/2 t. Kosher Salt
1/2 C. Walnuts, coarsely chopped
1 t. Vanilla Extract
2 C. Flour
1 t. Baking Soda
1/2 t. Kosher Salt
1/2 C. Walnuts, coarsely chopped
Directions:
Preheat the oven to 350 degrees. Grease a popover pan.
In the bowl of an electric mixer, mix the bananas, sugar, and brown sugar on low speed until combined. Add the oil, eggs, Greek yogurt and vanilla. Mix until smooth.
In a separate bowl, mix together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts. Split the batter pretty evenly between the six popover holes and bake for 30 to 45 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
In the bowl of an electric mixer, mix the bananas, sugar, and brown sugar on low speed until combined. Add the oil, eggs, Greek yogurt and vanilla. Mix until smooth.
In a separate bowl, mix together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts. Split the batter pretty evenly between the six popover holes and bake for 30 to 45 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
Eat one before everyone else in your house has stolen them.
This time two years ago: Mushy Peas
This time three years ago: Twice-Baked Potato
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