I’m going to declare this week breakfast week. Because it started with a pancake. And here come the muffins I told you about. I have an absolutely perfect banana muffin in my repertoire already, so you might be wondering why this? Why now?
And you can’t make my dream muffins in 5 minutes.
(I mean, sure, they baked for longer.)
But these muffins take a handful of minutes to prepare, and they use only one bowl. And because I don’t often find quick and easy recipes intersecting with, well, good recipes, these were worth sharing.
You could pull them together right when you wake up, take a quick shower, and grab them from the oven. Imagine the looks on your coworkers’ faces when you show up with muffins that are still warm.
A note to my coworkers. I love you. But I do not have these muffins for you today. Apologies.
To make a couple more than a dozen, you will need:
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter
- 1 cup sugar (can easily reduce to 3/4 cup)
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
Preheat oven (350 degrees). Line muffin tins. Mash bananas. Add butter. Beat in sugar. Add egg. Add vanilla. Stir. Add baking soda. Stir. Add salt. Stir. Add flour. You know. Scoop into tins. Bake for 20-25 minutes. Enjoy.