Banana bread never goes out of style. It is a clsasic, everyday, everybody type of food. Have a slice for dessert, maybe drizzled with some chocolate, definitely. How about for a grab and go breakfast, sure sure.. A chunk slathered in peanut butter for snack time or anytime, well isn't that's why you make it? And who doesn't always have a banana bowl in the kitchen? A banana bowl that is always full of bananas because the banana just always makes it's way home. They seem to pile up, even when I don't mean for them to. And I know I am not the only one. I see it all the time. A fruit bowl in the kitchen with a least a couple of really really ripe bananas, waiting for that moment when you know there is no freaking way anyone in their right mind would eat those banana because gross. That's when you have it, the perfect banana for some banana bread, or in this case, banana muffins.
Here I went muffin style because I had already made a loaf of banana bread earlier in the week and because I wanted to send half of the muffins to the boys at the front desk at the gym. (They give me coffee, I give them muffins) And also, muffins cook a lot faster then bread so if you are a little low on time, muffins are the way to go. But if you would rather bread, you can make it bread. Bananas are there for you and are not fussy.
The stuff. Ripe bananas, poppy seeds, brown sugar, oil, and apple cider vinegar. Also have flour, cinnamon, baking soda, baking powder, and a little salt in the bowl.
Mash the bananas in a bowl, like really mash them up until it turns to a sugar banana slop. Then add in the oil and the vinegar and mix together.
Dump in the dry and the poppy seeds and mix it all up until combined but then stop. Don't over mix the batter or else you will get tuff muffins.
Scoop into well greased muffin pans and pop them into the preheated oven to bake.
Done! And in only took like 20 minutes appose to an hour if I made banana bread.
And here is when you grab a coffee, a muffin, and have yourself a moment.
Banana Poppy seed Muffins
makes 12-14 muffins
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 cup poppy seeds
- 2/3 cups packed brown sugar
- 1/2 cup neutral flavored oil
- 4 really ripe bananas (they need to be really ripe of the mixture will be to dry)
- 1 tablespoon apple cider vinegar
Preheat oven to 350
In a large bowl, mash the bananas with the sugar until the mixture turns wet and sloppy, but there are still a few little chunks of banana. Mix in the oil and vinegar. In a separate bowl mix the flour, cinnamon , baking powder and soda, salt, and poppy seeds together. Dump the dry into the wet and mix until all is combined but then stop. Don't over mix batter.
Scoop mixture into well greased muffin tins and place into oven once it has preheated. Bake the muffins for about 20- 22 minutes or until nicely browned and a tester stuck into the middle of one comes out clean.
Remove from oven and let sit in tin for a few minutes until it cools down. Remove the muffins from the tin and let completely cool on a wire rack.
Eat whenever and how many you want, store the rest in an air tight container for a couple of days or wrap a few and freeze.