Banana Muffins II
I was on a baking kick this past weekend, and these muffins made for a wonderful breakfast treat. The texture, flavor, and moistness was just right for us and my son and I particularly enjoyed this recipe. I snagged two of the leftovers to take to work for breakfast today! I will definitely use this recipe again - for muffins or for a loaf of banana bread. It is terrific! I did think it was a little bit sweet - not in a bad way, but if you prefer your banana breads less sweet you could probably cut the sugar just a little bit. I always use very overripe bananas for baking, which adds to the sweetness factor as well.
I finally made a dent in my freezer bag of overripe bananas though - for some reason it was one of my "goals" this weekend! Between these muffins and 2 loaves of banana bread, I'm down to just a couple bananas left in the freezer bag reserved for baked goods. :)
Banana Muffins II by ABI_GODFREY on AllRecipes
Makes 12 muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1/3 cup butter, melted
- Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
- Combine bananas, sugar, egg, and melted butter in a large bowl - blend well until mixture is very smooth. Fold in flour mixture gently, and mix until smooth (do not over mix batter). Pour into muffin pan.
- Bake in preheated oven for 20 - 25 minutes. Muffins should spring back when lightly tapped.