Mom Photographer and The Gang

I got up, I fed my Not So Little Anymore Hungry Butt. I fed myself with a big portion of very dark, and even more than very strong coffee. In between I noticed those 4, getting very dark bananas. I noticed them the night before but I thought that I rather throw them away then bake a banana bread… That’s how lazy and… oh well… maybe not lazy, but just without the energy and without the old enthusiasm I am these days.

I pulled myself together (I think because of that strong coffee) and decided to use those bananas somehow.

I made banana raisin muffins! Very simple, and easy, and so yummy!

I made 21 muffins.

5 is left.

2 people to eat them!

RECIPE

Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter (softened)
2 eggs
1 teaspoon pure vanilla extract
1/2 cup raisins

(I added

1/2 cup rolled oats

1/2 cup semi sweet chocolate chips)

– just for fun 🙂

Method:

Preheat oven to 375 degrees F and arrange the baking cups in a muffin pan.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. In a large bowl,

mix the butter until fluffy, add sugar, eggs, vanilla extract, and at the end 2 mashed bananas.

In a separate bowl mix the flour with baking soda and salt, and add the mixture to the butter mixture. Fold in the raisins (chocolate chips, oats) and the mashed bananas with a rubber spatula. Spoon the batter into each of the baking cup and fill about halfway.

Bake for 18-20 minutes or until the muffins turn brown.

Enjoy!