Banana Bread Muffins

When in possession of overripe bananas, what does one do? Make banana bread muffins, of course! These are probably my favorite kinds of muffins. If any of you are familiar with the jumbo sized banana chocolate chip muffins that can be found at Costco, you would know how delicious they are. In fact, I'm obsessed with them. I love bringing one of those with me to munch on during my walk to class in the mornings, and I was so sad when my stash inevitably ran out. That meant that I could either make a run to Costco to restock, which would take at least 2 hours round trip...Or I could make some Banana Bread Muffins myself.

The great thing about this recipe is that it can be made without dirtying a single dish. Seriously. Check out Yammie's Noshery for the instructions that tell you how to do just that. I made these muffins using the good old bowl and spatula, because I don't particularly mind cleaning up after a recipe as simple as this one which hardly involves any dishes at all in the first place.

In terms of flavor, these muffins definitely have that going for them. Super moist and flavorful, with just the right amount of sweetness. Add a sprinkling of chocolate chips -- or not. Either way, it tastes great.

It's a light treat, something yummy to munch on as a snack or if you're like me, a great way to start off the day. Enjoy!

Cheers,
Monica


Banana Bread Muffins

Adapted slightly from Yammie's Noshery   |   Yield: 10 - 12 muffins   |   Time: 45 minutes

Ingredients

2-3 very ripe bananas
2 eggs
3/4 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup vegetable oil
1 teaspoon pure vanilla extract

For the Glaze: (Optional)
1/2 cup powdered sugar
1 tablespoon milk or lemon juice

OR

For the Chocolate Glaze: (Optional)
1/4 cup chocolate chips, melted
2 tablespoons butter, melted

Directions
Preheat oven to 375ºF. Combine bananas, eggs, and sugar. Then add flour, salt, baking soda, baking powder, and cinnamon. Finally, add the oil and vanilla. Pour the mixture into the lined muffin wells and bake for 18 - 20 minutes, or until a toothpick comes out clean.

To make the glaze, just combine the glaze ingredients and spread over cooled muffins. Serve & enjoy!

Almond Poppy Seed Bread with Lemon Glaze

Finally...spring. Took you long enough to chase away the winter. Now, take out your bread pan, and get ready to make this Almond Poppy Seed Bread with Lemon Glaze. For short, I like to simply call it Lemon Poppy Seed Bread.

Lemon Poppy Seed Bread is a lovely sort of treat. Perfect along with tea, or coffee, or breakfast, or brunch. It's a refreshing taste of lemon, exuberant crunch of the lemon sugar glaze, and comforting allure of the fluffy almond bread crumb. And the poppy seeds! So pretty.

I'd imagine this bread would go splendidly as a dessert to go after Caroline's Asparagus & Gorgonzola Risotto. To be shared and enjoyed under the sunshine, during a picnic or teatime, or during a calm rainy day with a mug of steaming tea or freshly ground coffee. If you have mini loaf pans, this would make a lovely present for friends or family. I loved this bread. Almost as much as this bread, which is equally as moist, fluffy, and comforting.

Give it a try, and please do let me know what you think!

Cheers,
Monica

Almond Poppy Seed Bread with Lemon Glaze

Tastes like spring, a comforting aroma, quick to make, and a joy to eat and share
Adapted from A Farm Girl’s Dabbles
Yield: 1 loaf, 10 servings | Time: 1 hour 15 minutes

Ingredients
1 1/2 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon poppy seeds
3/4 cup whole milk
1/2 cup vegetable oil (or 1/4 cup applesauce and 1/4 cup oil)
2 eggs, slightly beaten
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 tablespoons freshly grated lemon zest

For the Lemon Glaze:
1/4 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted and slightly cooled

 

Directions
Preheat oven to 350 degrees F and prepare loaf pan with non-stick spray or butter.

Combine flour, sugar, salt, baking powder, and poppy seeds. Add milk, vegetable oil, eggs, vanilla extract, almond extract, and lemon zest. Mix by hand or on low speed until combined. Pour batter into prepared pan and bake for 45 to 50 minutes, or until toothpick into the center of the loaf comes out batter-less.

While bread is baking, prepare the lemon glaze. Combine all glaze ingredients. When loaves are removed from oven, immediately brush glaze over the warm bread tops. Cool, then run knife around edges of pan. Invert, to remove from pan. Serve & enjoy!