This is my absolute favorite recipe for banana muffins! It’s SO yummy and SIMPLE. 😀
It’s also a great way to use up those over-ripe bananas rather than throwing them away. 😉
Makes 12 muffins
3-4 slightly over-ripe bananas
1/3 cup butter
3/4 cup of white sugar – if you want them less sweet, use 1/2 cup of sugar
1 1/2 cups of AP flour
1/2 tsp of salt
1 tsp baking powder
1 tsp baking soda
First, pull your egg out of the fridge. I find that eggs are best for baking when they don’t have as much of a chill on them. Preheat your oven to 350 degrees. Using a fork, mash your bananas into a medium sized mixing bowl. Next, melt your butter. Lightly beat the egg. Add the egg, butter, and sugar to the mashed bananas. Set aside.
In a separate bowl, mix the remaining ingredients; flour, salt (I like to add just an extra pinch of salt), baking powder and baking soda. Add your banana mixture, mix well.
Using a cupcake/muffin pan, either pour into a greased pan or use cupcake wrappers. Bake for about 20 minutes. If you want to do bite-sized mini muffins, use the same technique but with a mini-muffin/cupcake pan and only bake for about 15 minutes.
These are one of those foods that are even better the following day.
When I’m making a double batch (or if we won’t be able to eat them all), I like to freeze some and then Jason just grabs one out of the freezer the night before and it’s ready for him to eat on the way to work the next morning. 😀