I haven’t baked in ages. It used to be my favorite thing to do, then I got really into savory cooking. Every once in awhile I like dust my kitchen in a coat of flour and leaven some sweet goodness. Today, naturally, I decided to bake on an 85 degree day. I’m *trying to get back into shape so decided to make these banana muffins on the healthier side. Don’t worry, they still taste amazing.
- 1/2 Cup natural coconut shortening
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 3 large, ripe bananas- smashed
- 1 1/2 C all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Preheat oven to 350°. In a large mixer or bowl with mixer, cream the shortening, sugar and vanilla. Crack open two eggs into a separate small bowl. While mixer is on, add the eggs. Add the smashed bananas. In a separate bowl, mix together the rest of the ingredients. With the mixer on, slowly add in to the banana mixture until mixed, but don’t overmix.
Line a muffin pan with muffin wrappers or grease. Pour batter into muffin pan until each is about 2/3 full. Bake about 15 minutes until golden brown and toothpick inserted comes out clean.