Brown Sugar Banana Muffins

20121029-201109.jpgHere in the Northeast, all of us have been spending our days holed up, forced to cook and watch entire seasons of 30 Rock. Luckily,  my power hasn't gone out today, although there are parts of Cambridge who haven't been so fortunate. Just before the winds got bad, I took a quick walk outside  to get one last breath of fresh air and saw that the trees have already started falling over. Eeek! Because of the weather, I knew that baking something was in my immediate future. With 4 very brown bananas in the freezer and limited ingredients, I scrounged around for banana muffin recipes that sung to me. Smitten Kitchen never disappoints, and even though I made minor adjustments, they came out completely perfect and left the apartment smelling delicious and warm. Despite having the word "sugar" in the title, these muffins are not sticky sweet and features the banana flavor beautifully.

**EDIT**

I tried these muffins out this morning, worried that leaving them out overnight would dry them out. However, they are as delicious and moist cold as they were hot out the oven. I would highly recommend this recipe!

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Brown Sugar Banana Muffins (makes 6, adapted from Smitten Kitchen)

  • *4 ripe bananas, mashed wiith a fork
  • 1/3 cup melted butter, unsalted
  • 3/4 cup brown sugar
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 cup flour

*Full disclosure: I used 4 very ripe bananas that I had previously frozen. They were much browner than the ones pictured on the Smitten Kitchen website and were slightly wet from being frozen, so I poured off most of the liquid.

First, preheat the oven to 350°F. With a fork, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix well. Pour mixture into a buttered or oiled pan or in my case, muffin tins. Bake for 40 minutes (for muffins) or one hour (for loaves), or until a tester comes out clean. Try to cool before eating.