I’m back in Montreal after a looooong weekend away and it feels GREAT! Paul and I have a date night booked at our favourite wine bar for this evening and I can’t wait to sit back and sip some serious red.
After months and months of planning, the bachelorette weekend that I planned for my best friend is completed. We dressed her up in ’80’s gear, got our make up done, did yoga, ate too much cake, played a whole whack of games and danced our hips sore. It was such a fun weekend to plan!
For the weekend, I rented a gigantic cabin on a lake and provided a simple breakfast with bagels, granola and yogurt, toast and fruit. I FORGOT THE MUFFINS! Planning fail on my end. I made a big batch of these right before I left and totally forgot to bring them.
Lucky for me, these are my favourite banana muffin in the whole wide world and I’ll have no trouble destroying them.
What I love most about these muffins is the texture – total moisture overload with each bite and a buttery muffin top.
Very excited to have nailed this one. Hopefully you love the recipe as much as I do!
- 1 1/2 cups (about 3) mashed ripe bananas
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/3 cup unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- Preheat oven to 375°F. Spray a muffin tin with baking spray or line it with cupcake liners.
- In a large bowl, mix together the mashed bananas, brown sugar and the egg until combined. Quickly whisk in the cooled melted butter and add the vanilla extract. Mix until combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- Add the dry ingredients to the wet ingredients and and stir until just combined, making sure not to overmix.
- Divide the batter in your muffin pan. You can add a slice of banana on top of the batter at this point for decoration.
- Bake until a toothpick inserted in the muffins comes out clean, about 17-19 minutes.
- Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.
These freeze wonderfully. Just pop what you don't think you'll use in a freezer bag once the muffins have cooled to save for later.