, , , , , , ,

As you might have guessed by now, I’ve come across quite a load of bananas – 50 something bananas actually, I peeled most of them and tossed them in the freezer. I’ve been baking with them and making banana ice cream. You can see the recipe for that in my previous post.
One thing though, has become a new favorite.

I got this banana muffins recipe from my mother in law, you just gotta try it!


Makes app. 12 muffins
½ Cup butter (you can also use vegetable oil, use a little less than ½ a cup)
1 Cup sugar – white or brown
1 Cup yoghurt (plain or with fruit or vanilla, Greek, ordinary dairy or vegan)
1½ Cup flour (wheat or whole wheat)
1 Cup bran flakes, crushed (or a different cereal you prefer or have available)
2 Teaspoons baking powder
½ Teaspoon baking soda
½ Teaspoon salt
3-4 Mashed bananas
1 Teaspoon vanilla or almond extract (optional)
½ Cup chopped nuts or sunflower seeds (optional)
½ Cup chopped chocolate or raisins (optional)

Beat butter and sugar, add the rest of the wet ingredients (mashed bananas included), mix well. Sift flour, baking powder, baking soda and salt and add to the wet mix. Add bran and your choice of optional ingredients. Mix well. Fill muffin tins 2/3 full. Bake at 350 f. in a preheated oven for 30 – 35 minutes.

What I really like about this recipe is that there are so many variations, and you can adjust it to what you already have in your cupboards.
These muffins are delicious warm but even better the next day, so don’t eat them all at once 😉 I wouldn’t give them any sort of frosting, as I think they are perfect just the way they are. When they are cooled down, store them in a freezer bag on your kitchen counter or freeze some for later.