powdered banana donut muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 4dozen
Ingredients
  • ½cup unsalted butter, room temp - plus more for greasing pan
  • 1cup granulated sugar
  • 2 large eggs
  • ½cup milk
  • 2 very ripe large bananas, mashed
  • 1tbsp vanilla
  • 1½cups all purpose flour
  • ½tsp cinnamon
  • 1½tsp baking powder
  • ¼tsp kosher salt
  • ¾cup powdered sugar
Instructions
  1. Preheat oven 375ºF. Grease a mini muffin pan.
  2. Cream the butter and the sugar in a stand mixer on high until light and fluffy. Reduce speed to slow and add the eggs, one at a time. Add the milk, bananas and vanilla and blend on slow until combined.
  3. Mix the flour, cinnamon, baking powder and salt in a medium bowl. Slowly add to the wet ingredients. Mix until just combined. Very important not to over mix here.
  4. Fill each compartment on the prepared pan about ⅔ full. (I used a very small ice cream scoop.) Bake on the middle rack for 8 to 10 minutes or until edges are golden and center is just set. You will want to keep your eyes on these because they over bake fast. Allow to cool for 5 minutes in the pan. Remove from pan and set on a wire rack.
  5. While donut muffins are baking, pour the powdered sugar into a paper bag. Place slightly warm muffins in bag, fold over the edge and gently shake, covering all the muffins with sugar. Remove from bag and set on wire rack. Best eaten day of but can be kept in airtight container for up to 3 days.
Recipe by pretty plain janes at https://prettyplainjanes.com/2016/06/01/powdered-banana-donut-muffins/