Banana Bread Muffins 1/4 cup butter, softened 3/4 cup white sugar 4 bananas (ripe or overripe, frozen, then defrosted) - they will be brown and gooey, but trust me! 1 1/2 cups flour 1 tsp baking powder 1/4 tsp salt 3/4 tsp baking soda 1 egg 2 tbsp fresh lemon juice 3/4 cup walnuts, roughly chopped (optional) 3 tbsp honey, give or take! 1/3 cup golden raisins 12 parchment paper liners 1. Defrost bananas in a bowl for 1-2 hours. 2. Preheat the oven to 400° and line a muffin tin with liners. 3. Remove bananas from the skin, and add to a bowl with lemon juice. 4. In a stand mixer or a bowl; cream butter and sugar. Once combined, add the egg, and mix well. 5. Add in raisins, 1 tablespoon of honey, and bananas. Mix until combined or until there are no large pieces of banana. Let sit for 5 minutes so raisins can absorb the liquid. 6. To a separate bowl combine the flour, baking powder, salt, and baking soda. Mix well then slowly add the dry ingredients into the wet ingredients, until fully combined. 7. Add in walnuts. Scoop batter into muffin cups until just over 3/4 full. Drizzle a little honey on top. Makes about 11 muffins. 8. Bake in the center of the oven for 5 minutes, then turn down to 350° and bake for another 10-15 minutes. 18 minutes is my oven’s sweet spot. Checking and rotating halfway through, to ensure an even bake. Bake until just golden brown, and the center comes out clean if you insert a toothpick. The top of the muffin will look glossy even when it's done. 9. Let cool, then remove from pan. Serve warm or let cool completely and store in an airtight container for up to 4 days. LTKVideo