Banana Muffins... If Only There Were Bananas!

I go through phases with bananas.  Sometimes they are the world's perfect food and I eat one every day. Other times I go for weeks without one. My family loves bananas. Right now we're consuming bananas like we're a family of wild monkeys. Bananas are perfect for traveling. You can throw one in a bag, travel for hours and the bananas is as delicious as ever. They are an ideal toddler food and great for a school kid's lunchbox too. They work well as a standalone masterpiece or as a sidekick to things like sandwiches and yogurts. 

Unfortunately, when we're consuming bananas at this rate, they don't stick around in the fruit bowl long enough to make banana muffins - a wonderful snack beloved by my kids (and their friends!)

Transient

Banana Muffins

  • 2 c flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 TB sugar
  • 1/2 c vegetable oil
  • 2 large eggs
  • 4 large very ripe bananas (*very* ripe) 
  • 1/2 cup plain kefir 
  • 3/4 tsp vanilla extract

Preheat the oven to 350. Line a muffin tin with liners. Sift the flour, baking soda, baking powder and salt into a bowl and set it aside. Mix the sugar and vegetable oil together (with a spoon or electric mixer). Add the eggs one at a time, beating after each addition. Mash the bananas completely and then add them, mixing until well incorporated. Add the flour mixture, stirring only enough to moisten the dry ingredients and blend them in. Next, add in the kefir and vanilla extract. Pour the batter into the muffin tins and bake for approximately 20-25 minutes or until a cake tester or knife inserted into the center of one comes out clean. Cool for about 15 minutes. Makes 12-14 muffins.