Banana Muffins

This is a family favorite. It's weird, we go through phases. One week we love bananas and eat so many, other weeks they just aren't touched. So we use the old bananas for this recipe. It's perfect because then they are soft and perfect to bake with :). Also, it is 1, I repeat, 1 bowl. This recipe makes a perfect number of 16 muffins so enjoy!!

INGREDIENTS:

8 tbsp unsalted butter, room temperature (1 stick)
3 large bananas, cut into thirds
2 eggs
1 cup sugar
1 3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
3/4 cup yogurt (I use Stonyfield fat-free vanilla, but any vanilla or even plain is great)
2 tsp vanilla extract
Optional add-ins: chocolate chips, any type of nuts (chopped into pieces)

DIRECTIONS:

Preheat the oven to 350 degrees F and spray 16 muffin tins with non-stick spray or line with muffin liners
Put all of the ingredients, excluding your add-ins, in a large bowl
In a mixer with a whisk attachment, start at low speed for about 10 seconds so that the flour doesn't fly everywhere. Then, speed up to medium for about 20 seconds and then high speed for 2-3 minutes (until thick consistency and no clumos)
Fill each muffin tray with 1/4 cup of batter and put in the oven for 22 minutes or when a toothpick comes out clean. Make sure you do not open the oven while cooking because then the muffins will sink instead of rise while baking
Take out once slightly browned, let cool in pan for about 2 minutes. Then transfer to cooling rack to finish cooling. If you don't use muffin liners, you might have to use a knife to scrape the muffins around the edges to get them out of the tray

These are delicious to serve warm. You can store them in a container for about 3 days before they get too dry. Have a great time!!