Banana (Fruit) Muffins

  Moist isn't a word I like using nowadays...but when you apply it to cake, bread, or muffins it's not only appropriate but also necessary. Who wants to eat a dry, crumbly, muffin? Not me. I've been making these muffins for a while now and using the banana base recipe to add in all sorts of different fruit. That's what makes these extra special. You can change out pineapple, peaches, or applesauce. You can also add in nuts or seeds and spices. It's a  fun way to get a tad creative with baking without straying too far into the unknown. The picture above is just the banana base with applesauce. It's my kids favorite and a happy school snack. Makes about 20 regular size muffins. Recipe below:

Ingredients:

• 1 cup light brown sugar
• 1 stick of softened butter
• 1 tsp sea salt 
• 3 ripe bananas 
• 1 tsp vanilla extract
• 2 cups of un-bleached flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 T Plain Greek Yogurt 
• 2 eggs
• Here's the added fruit part: I have added applesauce, or food processed pineapple, or food processed peaches. 
• You'll need 3/4 cup of whichever fruit you choose.
• *When adding pineapple, I also added in 1/2 cup chopped pecans. 
• *When adding peaches I added 1 tsp cinnamon 
• *When adding applesauce I have left them without spice and also added 1/2 tsp each of Chai spices (nutmeg, ginger, cinnamon, allspice).

So the fun part with these is that you can mix and match. You can omit the spices and nuts, but you do need to add some type of fruit. 

Directions:

1. Pre-heat oven to 350. 
2. In a large bowl, add in softened butter, sugar and eggs together with a mixer for only about a minute. If the butter isn't perfectly incorporated into the mix and has little flecks, it's ok. It'll come out with little buttery pockets. 
3. Mash your ripe bananas and fruit of choice in with your butter and sugar mix. I usually do this manually. 
4. Add in the greek yogurt, vanilla extract, salt, baking powder, and baking soda, as well as any spices you may be using. 
5. Mix in the flour 1/2 cup at a time. 
6. Into a greased or lined, regular sized, muffin pan, use about 1/4 cup to scoop dough into pan. I like to see it about 3/4 of the way full. 
7. Bake for 20-25 minutes. Just do a tooth pick check, to make sure it comes out clean. I don't like my muffins overly brown so feel free to keep an eye on them the first time you bake them to get the brown-ness or done-ness you prefer. 
8. Allow to cool for 10 minutes out of pan and try not to eat them all in the first day ;) we've gotten close. 

   The muffins are great for sharing with neighbors and friends! They also make really great school snacks for the kids. Let me know how you like them!