Banana Muffins

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I have been cooped up for almost a week, after spending a night in the E.R. and finding out I have pneumonia.  Well, I have not felt like eating anything, but I have been eating some bananas I got at the farmers market about a week ago.  When I got them they weren’t ripe yet, but in past week they have ripened and the ones I haven’t forced myself to eat are finally turning brown.  Now most people  would toss these out saying they are spoiled.  I in fact love eating them at this point.  They are so sweet, so tasty.  But being the first time I have had energy in a week, I walked into the kitchen and found 4 brown bananas.  Well don’t tell anyone that I am not laying down and resting, but I have to put these to good use and not let them go totally bad. 

So it’s either bread or muffins.  Since I am not eating a lot at a time, I chose the muffins.  So here you all go. I hope you enjoy making them too…I have to tell you, they taste wonderful and I haven’t thought anything tasted good in the past 5 days.  I should have thrown some protein powder in them too.

Ingredients:

4 ripe bananas

1/3 cup butter (room temperature)

3/4 cup sugar

1 t. baking soda

1t. baking powder

pinch of salt

1 1/2 cup flour

In your stand mixer equipped with a paddle attachment whip the butter, slowly adding sugar a little at a time.  This will allow the sugar to break up the butter and lead to fluffier muffins.  Add the bananas and continue to mix on low.  In a large bowl mix the flour, salt, baking soda, and baking powder.  Slowly add the flower into the banana mixture and mix till smooth.  Using an ice cream scoop add equal portions to the muffin cups.  Place in a preheated 350 degree oven and cook for 30 to 40 minutes till they spring back when touched on top.