Banana Muffin Recipe and Coworker Gift Idea

Tonight I’m seeing my former coworkers/always friends for a holiday dinner. I haven’t seen many of them since I quit my job about a year and a half ago. It is hard to find such a great group of people. I miss them terribly and I can’t wait to see them!

I thought I’d make them a little breakfast and mid-morning snack for when they return to the office tomorrow morning, so I dug out my mom’s banana bread recipe that I haven’t used in years and nervously made banana muffins. Phew, they turned out yummy and not too sweet. I also made chocolate-dipped pretzel sticks with sugar sprinkles as the snack (got the idea from Paula Deen).

I was lucky to receive a box of goodies from Martha Stewart Crafts, filled with holiday craft and baking items. I used the treat boxes for my coworkers’ gifts. I could fit two muffins and a few pretzel sticks that I packed in a separate plastic treat bag. The treat boxes also came with labels, tissue and ribbon which was really convenient and one less thing to worry about. Plus this week, I saw at Michaels the Martha Stewart Holiday Crafts line is 40% off.

We will take the rest of the muffins and pretzels to the girls’ holiday party at school tomorrow, if there are any left.

This recipe makes almost 3 dozen muffins. To make banana bread divided into little loaf pans, bake it for 50-55 minutes. I *think* this recipe makes two regular sized loaves or four mini loaves.

Banana Muffins

Ingredients

• 4 1/2 Cups All-Purpose Flour
• 2 tsp Baking Soda
• 2 tsp Baking Powder
• 2 tsp Salt
• 1 Cup Granulated Sugar
• 4 Eggs
• 1 Cup Extra-virgin olive oil
• 1 Cup Non-fat milk
• 2 tsp Vanilla extract
• 2 cups (4-5) Really ripe bananas

Directions

• Preheat oven to 350 degrees F.
• Sift together flour, baking soda, baking powder and salt. Set aside
• With the paddle attachment on  an electric mixer, mix together all the other ingredients except for the bananas.
• Add the flour mixture to the wet ingredients a little at a time, mixing in between each addition, until the flour mixture is incorporated.
• Mash the bananas with a potato masher and fold into the batter.
• If you’re not using cupcake liners, grease your muffin pan. Spoon the batter into each muffin cup about 2/3 full. Bake for 25-30 minutes, until golden brown and a cake tester comes out clean.

I’ll have to remember this recipe to make all year!

I received products but not compensation and this post was not required.

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