Hey guys! Hope you had fun meeting a few of my favorite bloggers these past few days while I was in Texas! I missed all of you and can’t wait to catch up and see what you were up to while I was gone.
I am sneaking in a weekend post because I realized I never posted this recipe (and I had several emails asking me for it!) and when I came home from Texas, realized I had three VERY ripe bananas that needed to be used up, and decided to make another batch.
UPDATED! I made this batch yesterday baking at 350 for 30 minutes – they came out all flat. It wasn’t until I looked back at my original notes that I baked the muffins at 375 for the first 10 minutes, then 20 minutes at 325. I found that tip on Pinterest to ensure a rounded top – bake at a higher temp first, then lower the temp so they bake all the way through.
These are a winner. I love the added tang from the Chobani yogurt. I brought these to the ICU nurses for Tony’s last hospital stay, and one nurse loved them so much she pulled a piece of paper towel and handed me a pen and wanted the recipe right then! Sadly, I had written it down as I was going and missed a couple of ingredients – the sugar and oil! Tony had been transferred to a real room, so when I came back to visit him, I brought the corrected recipe to the ICU nurses.
I learned SO much about beef these past few days. Karli, it was so great seeing you again in person, and I thank you for including me in this tremendous trip with some amazing ladies! I can’t wait to recap the events next week and share what I learned with you. Hope you have a great weekend!