Banana Muffins

My family loves bananas, but sometimes I grab a few more than I think we can eat so I can make my fabulous Banana Muffins. I actually used the Banana Bread recipe, but only baked for 20 minutes instead of 50 minutes. I actually made 12 muffins and used an 8″ round cake pan to cook what was left over. So when I was done I had 12 perfect muffins and 1 banana bread cake.

Banana Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Muffin
Serves: 24 muffins
Ingredients
  • ¾ cup sugar
  • ½ cup butter or margarine, softened
  • 2 eggs
  • 1 cup mashed, ripe bananas (2 medium)
  • ⅓ cup milk
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • ½ cup chopped nuts (optional)
  • 1 tsp baking soda
  • ½ tsp salt
Instructions
  1. Heat oven to 350 degrees.
  2. Add Muffin Cups to 2 muffin pans (1 used 1 muffin pan and 1 8" round pan)
  3. Grease bottom of 24 muffin cups with shortening or cooking spray (I used cooking spray).
  4. In large bowl, beat sugar and butter until light and fluffy. Add eggs and continue beating.
  5. Add bananas, milk and vanilla and beat until well blended
  6. In a small bowl, mix flour, nuts, baking soda and salt.
  7. Add flour mixture to banana mixture all at one time and stir until dry ingredients are moistened. Pour into loaf pan
  8. Bake 20 minutes or until toothpick inserted in center comes out clean
  9. Cool for 5 minutes and remove from pan. Place on wire rack and let cool completely, about an hour.
  10. Wrap tightly and store in refrigerator

 

Banana Bread

I love that I can store these in the refrigerator and take them out for breakfast or a snack. The kids love them!

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