Cherry Banana Muffins | Delicious and moist muffins that combine the flavors of cherry and banana
The weirdest thing happened to me over the weekend.
Our whole family was running errands, and at one point in a nameless and very busy home improvement store, I was waiting outside the bathroom for Gavin. This woman came out of the women’s restroom and looked at my HUGE belly and said in an Eastern European accent (the accent isn’t really important to the story at all, I’m just trying to paint a picture for you . . . you know, because if I were telling you this story in person, I would do the accent for you . . . badly),
“You having a boy.”
It wasn’t a question. It was a statement of fact. (It might be important to mention at this point that we have had a LOT of ultrasounds with this little girl, and two of them 100% confirmed that she is in fact a she.)
I said, as politely as possible, “Nope, it’s a girl.”
She said, again as a matter of fact, “You due any day now.”
Again as politely as possible, “Nope, I have four weeks to go.”
(I’m relatively unfazed by the suggestion that based on my size I should be due any day now. I’m getting it a lot lately. And I tend to agree. I’m huge. I look like I should give birth at any second. Then again, I’ve looked this way since like 16 weeks.)
She nodded and walked away. Gavin came out of the bathroom and gave my belly a big ‘ole headbutt as he often does. We turned around.
She was back.
“This your first.” Another fact. She was determined to get something right. So determined in fact, that she missed the six year old hanging on to my leg.
“Nope. I have a two year old and a six year old.”
“They all boys.”
“Nope. My two year old is a girl.”
She nodded and walked away, clearly defeated, likely to lick her wounds as she picked out paint colors and light fixtures.
The whole thing struck me as super funny. Like the shape of my belly says anything about what number child this is, their gender, or really anything else.
And then Gavin looked up at me and asked me why I didn’t mention Elliot.
I told him that it’s really hard to answer the question of how many kids I have to strangers. I don’t want to leave Elliot out, but I also don’t want to tell a total stranger about Elliot. He considered that for a minute, but still seemed put out.
I don’t blame him.
Much easier to deal with than strangers who think that they posses ultrasound equipment for eyeballs and explaining our sorted family history to them, are these muffins (how is that for an awful segue???).
Gavin loved these! Again, I don’t blame him. They are so moist and delicious. They are made with frozen cherries since we are far from cherry season here, but rinsed with cool water to warm them up a bit so they don’t destroy your baking time. If it is cherry season by you, feel free to sub them out for some fresh ones!
- 3 cups all purpose flour
- 1 cup granulated sugar
- 1 TBSP baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups low fat vanilla yogurt
- 2 large eggs
- 8 TBSPs butter, melted and cooled
- 1 tsp almond extract
- 12 oz frozen cherries, rinsed with cold wanter and drained
- 2 medium bananas chopped
- Preheat your oven to 375 degrees
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk together the eggs, butter, yogurt, and almond extract.
- Fold the wet ingredients into the dry ingredients until just combined. Then gently fold in the cherries and the bananas.
- Scoop into well oiled muffin tins. Bake for 20 to 25 minutes (mine took 23) or when a toothpick inserted into one of the middle muffins comes out clean.
Adapted from America’s Test Kitchen
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