My Dear Daughter made her famous Banana Muffins while I was out grocery shopping today. Yummy! These muffins have NO EGGS in them!
VANNAH's BANANA MUFFINS
makes: 12-14 muffins
1 c. + 2 TBS (for sprinkling) granulated sugar
1/4 c. butter, soft
1 2/3 c. mashed bananas (about 3 medium)
1/4 c. buttermilk
1/4 c. yogurt (plain or vanilla)
1/2 tsp. vanilla or banana extract (optional)
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
In large mixing bowl, cream butter and sugar together until fluffy.
In another bowl, combine bananas, buttermilk, & extract and mix gently until blended.
In a third bowl, combine flour, baking soda, & salt.
Put it All Together:
Add about 1/2 of the flour mix to the butter mix in your large bowl. Stir gently until combined.
Add about 1/2 of the wet mix to the butter mix, stir gently to combine.
Add rest of flour mix. Stir till combined.
Add rest of wet mix. Stir till combined.
*If you want to add chopped nuts (about 1/3 c.), now would be the time.
Fill paper-lined muffin cups 2/3 full of batter. Sprinkle with a bit of 2 TBS reserved sugar.
Bake muffins 400° for 15-20 minutes.
Cool muffins on a wire rack.
These freeze well if stored in air-tight freezer bags for up to 1 month.