If you are a lover of muffins, I also suggest you try this recipe for Chocolate Chip Muffins!
My own original recipe - warm, filling, sweet, moist and pure deliciousness. Omit the walnuts or subsitute with pecans for a fun variation. Best served warm with a cup of hot tea!
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 tsp kosher salt
1/4 tsp Penzey's Baking Spice (or substitute w/ 1/4 tsp Cinnamon)
4 overripe bananas
1 cup brown sugar
3/4 cups (1/2 stick) usalted butter, melted and cooled
1 teaspoon vanilla extract
lemon zest from 1/2 of a small lemon (approx 1 tsp)
1/2 cup chopped walnuts
Preheat oven to 375 degrees F and lightly butter 2 muffin tins (or use paper liners)
In a medium bowl, combine the flour, baking soda, salt and Baking spice (or cinnamon); set aside.
Mash 2 of the bananas with a fork or whisk in a small bowl, so they still have a bit of texture.
With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes. Add the melted butter, eggs, vanilla and lemon zest and beat well, scraping down the sides of the bowl once or twice.
Mix in the dry ingredients just until incorporated. Fold in the nuts and mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them approx. 3/4 way. Give them a rap on the counter to get out any air bubbles. Top each muffin with a light sprinkling of brown sugar and Baking Spice (or cinnamon)
Bake until a toothpick stuck in the muffins comes out clean, 18-20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.