Banana Muffin-tops (or Muffins And Mini-muffins)

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 3 medium very very ripe bananas (about 14 ounces)
• 3/4 cup firmly packed light brown sugar
• 1/3 cup corn oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2/3 cup walnuts, coursely chopped (optional) or 2/3 cup chocolate chips (optional)

Recipe

• 1 position an oven rack on the middle shelf of oven.
• 2 preheat oven to 375 degrees f (190 c).
• 3 lightly grease and flour or spray muffin tin with non-stick cooking spray.
• 4 in a medium bowl, combine the flour, baking powder, baking soda and salt.
• 5 in a large mxing bowl, combine the bananas, brown sugar, oil, eggs, and vanilla.
• 6 beat on medium speed until well blended with only small bits of banana visible.
• 7 pour in the dry ingredients and gently stir with a rubber spatula just until blended.
• 8 add nuts or chocolate chips (if using) when the flour is almost blended and stir to incorporate.
• 9 fill the muffin top indentation to almost full with the batter.
• 10 gently tap the pan on the countertop to even out the batter.
• 11 bake until the tops are golden brown and a toothpick or a cake tester inserted comes out clean, about 13 minutes (muffins = 20, mini muffins = 15 minutes).
• 12 transfer the pan to a wire rack to cool for 5 minutes; then carefully remove the muffin tops from the pan and set them on the rack to cool.
• 13 serve warm or at room temperature.