Banana Bread Muffins

There are some benefits to being extremely tall. Like getting drinks faster at a bar because I’m taller than all the other waiting girls and thus, the bartender spots me more easily. And I can reach that awkwardly high window in my bathroom without having to stand on a chair. And if I’m living with short roommates, I can hide the last cupcake in the kitchen on a shelf that is too high for them to find said cupcake.

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Something that is not so great about being tall? That when a tall person gains weight, they can gain a lot more before anyone starts to notice…all that weight spreads out. Which you might think is a good thing, but really, it’s not. Because here you are, stuffing your face with food and cracking jokes about putting on your “winter coat”, and then after a couple months, you realize you did, indeed, put on a winter coat. Like, ten pounds worth. Fine. Eleven. It’s eleven.

So what’s a girl to do? Make banana bread muffins, of course. Non-diet banana bread muffins. Naturally. But they’re in festive Christmas-y cupcake liners, and EVERYBODY knows that festive foods don’t have calories. And even if they did, these are so worth it. Perfectly moist, fluffy, and with just the right amount of banana flavor. Cheers to your winter coat!

Ingredients:

  • 1 cup granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 3 large ripe bananas
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Instructions:

Preheat the oven to 325 degrees F. Line cupcake pans with liners.Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.  In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Pour batter into prepared muffin tins and bake approximately 20 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes.

*If you don’t plan to eat immediately, once muffins have cooled, you can freeze in ziplock bag and remove from freezer one at a time as desired!
Yields: 12 large muffins
Recipe from: Food Network
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