Before I talk about this recipe, let me address something that's miss here. The frosting. Where's the frosting? It's not there, is it? I actually like these muffins without the frosting, but I'll include the recipe.
I am on a quest to cut back on my grocery shopping budget. I'm feeling some fun in that challenge, so I spent a lot of time in my kitchen on Sunday. I had three ripe bananas that I wasn't going to throw away. Usually I freeze them, to make fruit smoothies. But, my freezer already has an arsenal of frozen bananas... I wanted to make a banana pudding, but every recipe required vanilla wafers. I don't like vanilla wafers! Sorry.
I don't, particularly, like banana bread. I think it's boring-- unless it's slathered with cream cheese and fresh strawberries. I decided to make my tried-and-true recipe for banana muffins, from from Giada De Laurentiis (Food Network), and I have to say that it's moist and very good. The frosting sounds delicious, but I have a confession to make. Shhhhh-- I have never made the frosting! Truthfully, I find that the muffins are sweet enough and that I didn't need the frosting.
These come together really fast. I also experimenting with my potato ricer. I wondered if smashing the bananas would be easier this way... know what? I think it did!
I whisked together the flour, salt, baking powder, cinnamon and nutmeg:
If you look in the background, you can see another batch baking in my oven.
The cinnamon and nutmeg give such a wonderful aroma. I have, yet, to make the frosting. In fact, I almost dusted these with powdered sugar...but, the men ate these with relish.
Reheated for 20 seconds, with a hot cup of coffee, these make a nice morning snack.
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