When you have squishy bananas…make muffins

Confession…whenever I grocery shop, I have a tendency to over-buy fruit.  Call it a feel good thing…if something healthy is in my cart…automatically I am healthy!  Sooner or later in the week, we are confronted by the fact that fruit has a very short shelf life…an opportunity to become creative.  Which brings me to this morning…brown bananas, well beyond their prime, necessitated some creative action.  Here’s my recipe in case you find yourself in a similar situation.

Banana Muffins

• 1 cup mushy bananas
• 1/2 cup granulated sugar

Mix the mashed bananas together with the granulated sugar.   The riper the better.  Set aside.

In a large bowl, combine the following, beating well:

• 1/2  cup butter
• 3/4 cup brown sugar, packed
• 2 tsp. vanilla

Then add:

• 4 eggs
• 1/2 cup plain yogurt

Add the banana mixture to this and blend well.

In a separate bowl, combine with a wire wisk:

• 2 cups unbleached all-purpose flour (you can use bleached if you like that, I don’t)
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. nutmeg (or cinnamon if you prefer)

Gradually add this flour mixture to the banana batter and mix until smooth.  Pour about 1/2 cup batter into well-greased (I use vegetable cooking spray) cupcake tins.  If you want to use the muffin sized tins, fill until they are half full.  Bake in a preheated 350 degree oven for about 20-25 minutes.  For the larger muffins you will need extra time…more like 30 minutes.  You want them to be golden brown and to spring back on top when you touch them (you can also check them with a toothpick…if they haven’t been used up in someone’s art creation!)   This recipe makes 2 dozen fabulous muffins (or 1 dozen big muffins).