Sunday, March 18, 2018

Cinnamon banana muffins

Cinnamon banana muffins make a great breakfast or snack during the day. These are a great alternative to a classic banana bread or banana muffin!
Do you guys ever participate in spring cleaning? While I don't set a dedicated time to organize my home and my life, there are times when it's time to start throwing away the old stuff and de-cluttering.

Last fall, I got fed up with all the junk that was in our garage. We kept it really unorganized since we moved in. I don't know why. Stuff just started piling up and I couldn't take it anymore. For a type-A personality like myself, it was driving me nuts. So I finally hired a company to build some organizational systems into my garage. Life has been better since then.
Another area that is constantly a mess is my freezer. We have things from who-knows-when, and my husband is usually the one that finds them and throws them out. I was digging in there one day and found a lot of bananas. And rather than make some boring banana bread, I made some cinnamon banana muffins instead.

I've been avoiding using butter in muffin recipes to make mine a little bit healthier, but I used it this time so I could stick to the original recipe with the creaming of the butter and sugar. That process made these muffins light and fluffy. I did swap out the oil with applesauce and used white whole wheat flour to lighten up the calories a tad.

These were some pretty fantastic muffins. My family all enjoyed them, and my husband and I particularly enjoyed the fact that the freezer was a little bit more de-cluttered. I'm afraid to tackle some other rooms, like my closet... ;)

Cinnamon banana muffins 
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup brown sugar
  • 2 eggs
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon baking soda
  • 1 cup overripe bananas, mashed (about 2-3 large) 
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 and 1/2 cups all-purpose flour (can substitute with white whole wheat if desired)
  • Coarse sugar for topping, optional
Preheat your oven to 350 degrees F. Generously grease or line a standard muffin pan and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.

Add in the eggs until well incorporated. Add the applesauce, baking soda, bananas, cinnamon, vanilla and salt and mix well.

Turn the mixer down to low and slowly add in the flour. Mix until everything just comes together. Do not over mix.

Transfer the batter into your prepared muffin pan, filling each well about 3/4 full. Sprinkle the tops with the coarse sugar and bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.

Yield: 12 muffins

Source: Adapted from Tasty Kitchen


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