- Have you ever looked at a bakery case
and seen banana muffins and asked,
"Who is buying that?
"They are not tasty. They're never good."
It's true and I don't know who made those recipes,
but it wasn't me, because I have a banana muffin recipe
that is gonna blow your mind.
Lots of banana flavor, super fluffy, but ultra-moist.
It's the perfect combination
and every bite has just right amount of spice.
This whips up in just a few minute
and you are gonna fall in love with it,
so let's get started.
These are the ripest bananas that I had in the house
and they're almost ripe enough, but not quite.
You wanna have a banana that you do not want to eat.
You want a mushy, blackened banana.
So we're gonna take three of these,
pop them onto a baking sheet and bake them at 350
for about ten minutes until the skin is blackened.
This one can cool down.
I don't know if you're guilty of this,
but I have been a creature of habit with breakfast
and it's gone to the point
where it's like I don't wanna have the same thing
that's in my regular rotation again,
so I'm mixing it up with some delicious banana muffins.
This will be enough to have for the kids, Brian, me
and there'll be a couple leftover for snacking
and, you know, for the next day two
is gonna be perfect.
Starting off with one and a half cups
or 180 grams of all-purpose flour.
For the leavening agents,
I'm adding one teaspoon of baking soda,
one teaspoon of baking powder
and then for some contrast
we're using a whole teaspoon of salt.
There you go.
One teaspoon of cinnamon.
If you wanna just add the cinnamon call it a day,
call it a day, but I love allspice,
so I'm adding in half a teaspoon.
Some people think that allspice
is like a lot of spices mixed together, so it's allspices.
It's not. It's a plant and it's called allspice.
And then just a quarter teaspoon,
because it's really powerful
of one of my all-time favorite cardamom.
Oh my gosh! Cardamom is amazing.
You should have in your pantry, okay.
Sift that into your bowl.
Sift that, sift that little star.
Now, we're gonna whisk it up.
Oh my gosh!
Whenever you have spices and flour,
the smell is so good.
It's like you can anticipate the deliciousness.
Little whisk and now we're onto those bananas.
Okay. Now, we're gonna do some banana surgery.
Take a sharp knife and make an incision down at the middle.
Open up, look at this.
You know bananas are very triggering
for people on a number of levels,
but if you're watching this video,
I'm assuming you like bananas.
I had friends who would like only touched,
like I had to be like a firm banana
which I actually find disgusting,
like firm bananas are not for me.
I want them to be perfectly ripe.
Mushy bananas are also not for me, only for baking.
I would never eat a mushy banana.
If you have a dealt with the best fruit ever, persimmons.
There's two kinds of persimmons there is fuyu and hachiya.
Although, you can correct my pronunciation
in the comments if you want.
And basically, I like fuyu
which are the ones that taste delicious
like crisp custard or crisp and amazing,
but people bake with the hachiya ones
which like kind of, they look like bell peppers almost.
They're very pretty.
But you have to eat them when they're like totally mushy,
otherwise, they don't taste good
for a number of reasons mainly tannins.
Anyways, it's my roundabout way of saying
mash those bananas into a large bowl.
This mash, mash, mash.
Okay. Now, we can get all that up.
And I'm using three bananas, if you didn't notice.
Set this aside and we're gonna make it all in one bowl now.
So we're gonna add in five and a half table spoons
of unsalted melted butter.
Sounds like a party already.
Add in a teaspoon of a nice vanilla.
Nice vanilla usually comes in a glass bottle
that's your hint.
If you like the taste of artificial vanilla, that's great.
I do not, so I would recommend either using a real vanilla
or just skipping it all together.
It's not like a necessary ingredient,
but it adds a layer of flavor which I find quite enjoyable.
All right, one quarter cup of a full-fat, plain yogurt.
If you wanted to,
you could used like a nonfat or low-fat yogurt
it's up to you and the life you're living.
And now two eggs, room-temperature, please.
If you wanna be safe, crack them into a small bowl
one at a time and then transfer them over.
It could save you some heartache based on shells
or the occasional like scary-looking egg.
We're going to whisk this all together.
This smells amazing.
Oh my gosh! I wish you could smell it right now.
If fact, you can, if you make the recipe.
Do you know what I forgot in this recipe?
This is like...
If you know what I forgot,
you can write down in the comments with the time index,
because for some reason,
I constantly forget to add the sugar.
Oh my gosh! The sugar.
Yes, this is not a totally naturally sweetened
like keto recipe there is sugar in it.
Sugar makes things nice and sweet,
but it also softens up the texture
and changes the consistency of the crumbs.
So into the bowl.
Luckily, this is a forgiving recipe.
Three quarters of a cup of granulated sugar.
And yes, if you wanted to,
you could use some brown sugar as well.
Now it smells even better.
Time to add in those sifted ingredients
and, by the by, if you wanted to reduce the sugar,
take out half a cup,
take out a quarter of a cup and that's even better.
I just adding in and we're just gonna whisk until combined.
But I like just gently stirring it.
You could switch to a spoon, if you wanted to right now.
But I have enough dishes at the end of the day.
Let me tell you, two toddlers.
Oh, wow!
The spices are just coming through now and it is amazing.
Add some papers into a muffin tin.
Although, I don't know,
if you add a paper into a muffin tin,
does that make it a cupcake,
like are these actually banana cupcakes?
I don't know.
I think, the distinguishing factor
is whether or not there is frosting.
Although, you can let me know in the comments,
if you agree or disagree.
Right. I wanna fill these up.
And it's kind up to you,
like do you want these to be perfectly flat,
totally muffin topped out?
I like my cupcakes muffins to be on the flatter side,
but Brian insists on having
like the big muffin top coming out,
so I'm kind of trying to split the difference over here.
If you're a muffin lover, check out my raspberry muffins.
Those things are amazingly good
and you know it, because it's actually my mom's recipe.
If you have any muffin suggestions, I'm all ears.
There's always something new to make.
I think I'm gonna make,
maybe some chocolate chip muffin, soon.
Although, come on, like it's a chocolate muffin
not a cupcake?
Where is the line?
Before I pop this into the oven at 375,
there's more to that, but before I do that,
I'm gonna crunch a couple of walnuts in my hand
and just sprinkle some on top for some crunch
not in all of them just a few.
I kind of wanted to try it out.
In the recipe, I suggest adding in either
some cinnamon sugar or some turbinado like bigger crunchy
or sugar on top for a little bit of texture,
but I thought to myself, why not add in some walnuts
and then these will stay on top,
so they kind of like toast a bit,
because I like toasted nuts better,
but I didn't wanna go to the trouble of testing.
Now, this will go into the oven at 375 for five minutes,
reduced to 350 and cook an additional 15 minutes or so
until the centers are nice and springy to the touch.
Both muffins baked up really nicely
and I don't know, I'm now very intrigued by them.
If you like this recipe,
check out my chocolate chip banana bread.
It is amazingly decadent.
It's so good, oh my gosh.
But for now a bite.
It's so good with the nuts.
I love adding in the walnuts.
And I'm just gonna keep popping this,
because they are addictively delicious.
But if you like my videos, hit that like button
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