By JULIET PEREZ
Staff Writer
These warm, moist and delicious banana muffins are perfect for the wintertime.
Things you will need (with dairy-free substitutes)
1 ½ cups of all-purpose flour
1 tsp. of baking powder
1 tsp. of baking soda
½ tsp. of salt
1 tsp. of ground cinnamon
3 large bananas (preferably a little spotty because it makes the muffins sweeter)
6 tbsp. of melted salted butter (or melted coconut oil)
⅔ cups of brown sugar
1 large egg
1 tsp. of vanilla extract
2 tbsp. of milk (or oat/almond milk)
1 cup of chocolate chips (optional)
Instructions
Preheat your oven to 425 degrees Fahrenheit before starting anything else so that the oven will be ready faster
Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a medium-sized bowl
In a big bowl, mash the bananas with a fork until there are very few chunks left
Then whisk the butter/coconut oil, brown sugar, egg, vanilla extract, and milk together in a small bowl
Pour both the wet and dry ingredients into the big bowl that contains the mashed banana, and add in chocolate chips if you decide to use them
Use a pan with muffin-shaped holes, and spray non-stick spray over it and in the holes
Spoon the batter into the pan, and put the pan into the oven for five minutes, once the five minutes are over reduce the heat to 350 degrees Fahrenheit, and bake for another 16-18 minutes
Take the muffins out and let them cool, they are now ready to be eaten!