These muffins changed my world last week. I, of course had to share this recipe with you because you will love them too. The recipe is originally from the Better Homes and Gardens Cookbook. I made some fun alterations that make these muffins to. die. for. Let me know what you think!
Perfect Banana Muffins (for lack of a better name)
Ingredients:
2 cups all-purpose flour (I use Pamela’s Gluten Free Flour)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 tsp ground ginger
2 eggs, lightly beaten
1 1/2 cups mashed bananas (I use 3 large bananas)
1 drop cinnamon bark vitality
1 drop nutmeg vitality
2/3 cup sugar
1/2 cup melted butter (I use Kerrygold Grassfed butter)
1/4 cup chopped pecans or walnuts
1/3 cup-ish rolled oats (I use Trader Joe’s GF rolled oats)
1. Preheat oven to 350 degrees F. Grease muffin pan bottoms and sides, set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, banana, essential oils, sugar, and melted butter. Stir just until moistened (batter should be lumpy). Fold in pecans or walnuts and oats. Spoon batter into prepared pans.
3. Bake for 15-18 minutes or until wooden toothpick inserted in the center comes out of clean. Cool muffins in the pan for 10 minutes then remove from pan and cool on wire rack completely. Indulge yourself in a delicious addition to a breakfast on the go, brunch, or mid-day snack!
* Recipe taken from Better Homes and Gardens New Cookbook, 15th Edition. Alterations made by Jenna Vander Ploeg. *