My family loves banana muffins. Soooo when we have ripe bananas that no one will touch, I use them for muffins. Sometimes I wonder if they are purposely not eating them, just so I will make this yummy treat. Hmmm…. Anyway, it’s easy and quick. We like the mini muffins, so that is what I make. And although it takes longer to make them, cause they are tiny, they get devoured within the hour, unless of course I can hide a few before they are all eaten.
Muffin recipes seem to be very forgiving, so adding things, or replacing things usually works out okay. If you don’t try, you will never know, right?
Yummy Banana Muffins pre-heat oven 350
- 4 med/large RIPE bananas, peeled and mashed
- 3/4 Cup white sugar
- 1 egg
- 1/3 cup melted butter
- 1-1/2 teaspoon vanilla
Mix up these ingredients, then in another bowl mix the following:
- 2 cups flour
- 1/2 teaspoon of salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon cinnamon
Stir the dry ingredients into the wet banana mixture and mix until blended, but don’t over mix. Spoon into greased mini muffin tins (or large ones if you prefer). Bake in preheated oven for approximately 14 minutes for minis, or 20 min for large, or until lightly browned and top springs back when touched (like testing for cupcakes).
Remove from oven and turn out onto a wire rack for cooling. Don’t burn your tongue testing them out, wait at least a couple of minutes so no injuries incur. One of the things I really love about this recipe, is the smell of these baking. Comfort food, plain and simple. So, whenever you have an extra banana, that no one will eat because it’s over ripe, peel, and mash and stick it in the freezer, and then when you have a few, you will be able to make this yummy banana muffin recipe for your family!