This is my second time in about three days making these banana muffins. I was going to post the original recipe, but I've not entirely been following it.
The picture shows them as looking a little brown, but let me tell you.. this is what makes them yummy! They have a crunchy outside, and inside is super moist and melt in your mouth.
I eat them plain, Hudson eats them plain and cut up into pieces, and Glen eats them cut in half warm with butter on both sides.. mmmm
My recipe only makes 6 muffins as I use large muffin tins, so if you have smaller or regular size muffin tins, you can probably get away with 8-12. For a bigger family, I would recommend doubling the recipe.
Here's the scoop--
3 or 4 Large bananas, mashed (the more bananas the moister, so I use 4)
1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet)
1 slightly beaten egg
1/3 cup melted margarine or butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
Mix the mashed banana, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together! Pour into greased muffin tins, and bake in 350 degrees F oven for approximately 20 minutes. Enjoy!
*These are much more flavorful the next day, and they freeze very nicely too!
Enjoy!
