Banana Muffins

    3 ripe bananas (1 1/3 cups)
     3 large cage-free eggs
    ⅔ cup fat-free organic milk
     ½ cup organic butter, melted
     ¾ cup organic granulated sugar
    ½ cup light brown sugar
     1 tablespoon fresh lemon juice
     1 tablespoon vanilla

    2 ½ cups unbleached all-purpose flour
    1 ½ teaspoons baking powder
     1 teaspoon baking soda
    ½ teaspoon Fleur de Sel or sea salt, crushed in a mortar with pestle
    ¼ teaspoon ground cinnamon
       

1. Preheat oven to 350°.

2. In a large bowl, mash bananas. Use an electric beater to beat in the eggs, milk,
     butter, granulated sugar, brown sugar, lemon juice and vanilla.

3. Place the flour, organic sugar, brown sugar, baking powder, baking soda, salt
    and cinnamon in a sifter and sift over the banana mixture.

4. Beat in flour mixture until smooth or about 1 minute.

5. Using a ¼-cup measuring cup, scoop the batter into foil-lined muffin cups.

6. Bake in the preheated oven for 25 minutes or until tops bounce back when
    lightly touched. 

    Makes about 24 muffins