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: Sherry
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
- Heat oven to 350 degrees.
- Add Muffin Cups to 2 muffin pans (1 used 1 muffin pan and 1 8" round pan)
- Grease bottom of 24 muffin cups with shortening or cooking spray (I used cooking spray).
- In large bowl, beat sugar and butter until light and fluffy. Add eggs and continue beating.
- Add bananas, milk and vanilla and beat until well blended
- In a small bowl, mix flour, nuts, baking soda and salt.
- Add flour mixture to banana mixture all at one time and stir until dry ingredients are moistened. Pour into loaf pan
- Bake 20 minutes or until toothpick inserted in center comes out clean
- Cool for 5 minutes and remove from pan. Place on wire rack and let cool completely, about an hour.
- Wrap tightly and store in refrigerator
I love that I can store these in the refrigerator and take them out for breakfast or a snack. The kids love them!
