Baking & cooking with an enthusiastic amateur
Bananas are so cheap at the grocery store that I often can’t resist the temptation, and buy a bunch. They’re healthy, easy, fresh fruit, so I’m always convinced I’ll eat them up quickly. And sometimes I do. As often as not though, they start to get very spotty before I remember I have them.
Luckily, spotted bananas are perfect for banana bread. Or, if you’re obsessed with cute, smaller snacks: banana muffins! While I have friends who love nothing more than a loaf of fresh-baked banana bread, I opted for muffins today, as they’re easier to share.
Assuming you have a few basic baking supplies and both eggs & milk on hand, making banana muffins is ridiculously cheap. This entire recipe cost me under $2 worth of supplies; if you’re looking for something inexpensive to bring to a gathering, this is definitely a winner!
I call these “basic” not because they aren’t delicious, but because they’re a relatively simple recipe and they don’t require any fancy ingredients. Also, this opens the door for another, more complex banana bread recipe in the future!
The recipe itself is derived, with some changes, from the muffin recipe in my Better Homes and Gardens New Cookbook.
The one downside to these muffins is that they are not particularly pretty. I love muffins, so I will eat them even if they look a bit sad, but if I were to make these again, I might make fewer muffins so that each can be a little bit bigger and develop a nice muffin-top.
Basic Banana Muffins
Adapted from Better Homes & Gardens
1 3/4 cups flour
1/3 cup brown sugar
2 teaspoons baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
1/2 cup milk
1/4 cup cooking oil
2 bananas, peeled and mashed
Preheat the oven to 400 degrees Fahrenheit. Lightly grease a muffin pan.
Combine flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl. Mix well and set aside.
In a separate bowl, beat the egg, then add milk and oil. Add all at once to the flour mixture, followed by the bananas. Stir well but do not over-mix; batter will be slightly lumpy.
Bake for eighteen to twenty minutes.
Cost per muffin: $0.17
Calories per muffin: 156