Ingredients
2-1/2 cups All-purpose Flour
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1/2 teaspoons Salt
2 Bananas, Mashed
1 cup Buttermilk
5 Tablespoons Melted Butter
1/4 cups Granulated Sugar
1 Large Egg
1 teaspoon Vanilla Bean Paste
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Preheat oven to 375°F. Line 2 regular size muffin pans with paper liners. This recipe should make 18 to 22 muffins. In a large mixing bowl, combine flour, baking powder, cinnamon, and salt. In a medium mixing bowl, combine bananas, buttermilk, melted butter, and sugar. Add egg and vanilla bean paste to wet ingredients and mix to combine. Add wet ingredients to dry ingredients and mix until just combined. Don't over-mix. Spoon prepared batter into muffin pans. Fill each muffin paper nearly to the top. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 15 minutes on cooling rack before eating.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Banana hook stand — prevents bruising, extends ripeness
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Banana hook stand — prevents bruising, extends ripeness