I think I have created the perfect muffin for my family. Texture-wise it was amazing. It was also yummy, and on the healthy side. (Sort of.)
I stayed up until incredibly late last Thursday so that the muffins would be ready in the morning because Dave and Jack were going to a baseball tournament in Englewood and Luke and I had to be in Commerce City for his tournament at 7:00 am. The muffins, as I said, were delicious. But I somehow managed to forget my coffee, my wallet, my chair, and my camera. And guess what else? I had the times wrong. I thought the games were at 8 and 10 but they were at 8 and noon. I really could have used coffee, a wallet, a chair and a camera. I finished my book about 5 minutes into the 2.5 hours between games. It’s weird that I forgot everything since this was about the 7,103,503 baseball game I had attended this season. No photos of the perfect muffin, because… I was a spaz last week. But I did bring my camera the second day of the tournament and Jack took this great photo. (above)
At least I packed a bunch of muffins for the games. (And other food as well for our 9 or so hour day.) This is based on the banana bread recipe from Cooking Light, which I highly recommend.
Perfect Banana Muffins
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
1/4 cup butter, softened
2 large eggs
3 overripe bananas
1/2 cup cream top vanilla yogurt ** not low fat
2 Tbs chia seeds (optional)
1/2 cup granola (optional, but so good)
Preheat oven to 350°. Coat muffin pans with nonstick spray or use liners.
This makes 12 large muffins, or 12 smaller muffins and 12 mini muffins.
Combine the flour, baking soda, and salt, chia seeds, stir with a whisk.
Cream together butter and sugar, add the eggs, 1 at a time. Scraping down the sides after each addition.
In a separate bowl mash bananas to desired consistency. Add the bananas, yogurt, and vanilla to the sugar/butter/eggs and blend until completely mixed together. Slowly add the flour and mix on low until just blended, don’t over mix. Last, mix in the granola.
Bake at 350° for 25 minutes (i started checking at 25 minutes but I recall it took significantly longer.) Or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.