Of the top ten foods I keep on hand at all times, bananas are way up there. They’re inexpensive, come in their own wrapper, and are naturally filling. If those reasons weren’t enough, the fact that bananas make the most tender, sweet muffins is an added bonus.
These muffins have a coin-size piece of banana on the bottom that caramelizes when baked. When you flip them over you’re greeted by that sweet sight, resulting in a two-bite treat you can’t resist.
5 medium ripe bananas
¾ cup buttermilk
1 large egg
3 tablespoons canola or vegetable oil
1 teaspoon pure vanilla extract
2 cups white whole-wheat flour
⅓ cup packed brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1. Preheat the oven to 375°F.
2. Slice 2 of the bananas into ¼-inch coins and place the coins in the bottom of 24 greased mini-muffin cups.
3. In a large bowl, mash the remaining 3 bananas (you should end up with a heaping cup of mashed banana). Whisk in the buttermilk, egg, oil, and vanilla.
4. In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
5. Mix the dry ingredients into the wet ingredients until just combined.
6. Pour the batter on top of the banana coins, filling the muffin cups about ¾ full.
7. Bake for 12 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool for a few minutes, then remove from the muffin cups and turn upside down to serve.