Karen and Jon Quan are 30 year residents of Fountain Valley and have loved raising their two children in this wonderful community. In her spare time, Karen bakes because it helps her unwind. She often shares the baked goods with friends and neighbors.
This is Karen’s favorite go-to banana muffin recipe to use up all the extra ripe bananas they have lying around at home. The muffins freeze well and are an easy grab-and-go breakfast for the family. The Quan family hopes you enjoy this recipe as much as they do!
Dry Ingredients
2½ cups flour
⅓ cup sugar ⅓ cup brown sugar 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt
Wet Ingredients
3/4 cup buttermilk 2/3 cup oil 1 teaspoon vanilla 1 egg 2-3 large, ripe bananas – mashed walnuts or chocolate chips
Instructions
In a bowl, combine all dry ingredients with a whisk. In a large bowl, combine all wet ingredients then fold dry ingredients into the wet mixture. Don’t overmix!
Line 12-18 muffin cups with paper liners. Use an ice cream scoop to measure batter into the cups. Sprinkle with walnuts or chocolate chips.
Bake @ 350 degrees for 1517 minutes until tops are lightly browned. Muffins should spring back when touched.