Honey Banana Bread Muffins

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Look at the these!  Aren’t they beautiful?  So perfectly formed and glistening with moisture…

and they’re delicious…

and super easy to make…

and healthy (shhhhhhh, don’t tell anyone, they’ll never know)…

and your kids will love them…

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Important to start this recipe with bananas that look like this…yellow, definitely yellow, with brown spots all over them…

You’ll only need 2 from the bunch…

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1st healthy ingredient: whole wheat flour.  So tasty with bananas!  Add 1 3/4 cups to a medium bowl.

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then 1 teaspoon baking soda…

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1/2 teaspoon salt…

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stir together…

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add 3 shakes of nutmeg…

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and stir again.

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In separate large bowl, add 1/2 cup vegetable oil…

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Add 1/2 cup honey… (look at those cut, chubby hands & arms!  Not mine…chubby might apply, but definitely not cute…)

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Notice how there isn’t a drop of honey left in the measuring cup, because I measured the honey in the same cup after I’d measured the oil in it.  Such a cool trick…

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whisk oil and honey together.

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Add 2 eggs.  Beat well.

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Add 1 teaspoon vanilla.

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Get your 2 bananas ready. Peel them and break them into pieces on a plate or cutting board.

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Using a fork, mash them into large smushed chunks… (can you handle the little fingers?!)

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This is a perfect consistency!  Remember, you’re not making baby food.  You don’t want a mushy, soggy, runny mess.  You want some larger pieces and some mashed bits.

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Add to wet ingredients and beat to combine.

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Add 1/3 of dry ingredients to wet, stir gently to barely combine.

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You’ll need 1/4 cup of HOT water.  This is so hot that when I got my camera near it the lens fogged up!

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Add 1/2 of the hot water into the large bowl, mixing gently.  Repeat with another 1/3 of dry ingredients, then mix, add the last half of the hot water and finally the remaining flour mixture.

Spoon batter into 12 greased muffin cups and bake in a preheated oven at 325 degree for 21 minutes, or until the muffins are golden brown.

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Remove from cups and cool on rack.

Bon Appétit, Ma Chérie!

 

 

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