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“Let the bananas ripen significantly before using them.”
READY IN:
48mins
YIELD:
12 -18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray the indentations of a muffin pan and the rims around them with nonstick cooking spray.
  2. In a mixing bowl, whisk the dry ingredients (flour, baking soda, salt, and cinnamon) until uniform; set aside.
  3. In another bowl, cream the butter and sugar using a wooden spoon until smooth (about 2 minuets).
  4. Add in the eggs, one at a time, mixing each well.
  5. Mash the peeled bananas into the butter mixture using a potato masher.
  6. Stir in the milk, ginger, vanilla, and vinegar until the mixture is smooth and creamy.
  7. Add in the flour mixture; stir until just moistened.
  8. Fill muffin tins 3/4 full.
  9. Bake in a 400° oven for 18 minutes or until pale brown with rounded nubbly tops; a pick should come out with a few moist crumbs.
  10. Place pan on a wire rack and cool for 10 minutes.
  11. Gently rock each muffin back and forth to release it.
  12. Cool muffins on rack for 5 minutes.
  13. **Banana Muffins: omit the ginger.
  14. **Banana Coconut Muffins: omit the ginger, add 3/4 cup sweetened shredded coconut with the milk.
  15. **Banana Nut Muffins: omit the ginger, add 3/4 cup chopped, toasted pecans, walnuts, or hazelnuts with the milk.

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