Ok, so I know I said I wouldn’t make anything from scratch… but I lie sometimes. These suckers were made from scratch because I had old mushy bananas. Sue me. PS. Please don’t sue me.
I baked some banana muffins since I had the day off tomorrow. I thought it would be nice to wake up to a yummy muffiny breakfast. Oh, did I mention I’m starting a diet, like immediately, and would not be able to eat baked goods after New Years. These were my last hurrah.
Banana Muffins – makes 12
3 mushy bananas, mashed
1.5 cups ‘self rising’ flour
1 egg, beaten
1/3 cup butter, melted
3/4 cup sugar
Preheat oven to 375 degrees and line muffin tins. Combine melted butter, eggs, and mashed bananas. Stir in flour. Now, I just had self rising flour in my cabinet because I bought it accidentally for my sugar cookies. I couldn’t even tell you how much baking powder/baking sugar/salt to add to these muffins in real life with all purpose flour. Sorry. You can go look it up. You’re on the internet, google it.
Once the muffins were in the tins, filled about half way, I sprinkled the tops with a little bit of cinnamon and some crunchy sugar to give the cakes some texture. Bake for about 18 – 20 minutes.
Now… I decided that six regular muffins were enough. I added some mini chocolate chips to the rest of the batter and made some banana chocolate chip mini muffins.
I baked these for about 10 minutes. They’re so delicious. I mean, look at those teeny chocolate chips peeking out of the top. They’re adorable and delicious.
Also, I know that the shadows on these pictures are ridiculous. I’m not a food photographer, so this is what happens. I have crappy lighting and I don’t care. I Instagram these pictures so they look a teeny bit better than real life.
I’m going to go eat all these muffins now. Happy New Year!