These Banana Bread Muffins can be described in one word: Yum!
Thank you to cooks.com who inspired this recipe, we varied the recipe slightly but they deserve the bulk of the credit!
First you want to preheat your oven to 350 Degrees, then keep reading.
The original recipe calls for 3 bananas, but I like to add a 4th for extra taste, but it’s not required. You want to use very ripe bananas; they are mushier and have a better ending flavor. If you need to quickly ripen bananas you already have on hand see how here.
Peel and mash the bananas well in a bowl. Once the bananas are mashed well, add in Eggs, Sugar, and Oil, each separately and mixing well in between.
In a separate bowl, mix together Flour, Baking Soda, and Salt.
Once Banana mixture is a liquid consistency, add in the flour mixture to the Banana Mixture a little at a time. Here is how each stage looks:
FUN TIP: We like to add our batter to a large freezer bag, cut the corner of the bag and it makes filling large or small cupcakes a cinch (Plus no messy residue on the sides of the pan)!
I like to fill mine until there is a ¼ inch at the top of the tin, this way you get a nice Muffin Top, my personal Favorite!
You can also add any individual toppings you may like, throw these into the batter before baking. My kids enjoy Chocolate chips and I enjoy walnuts! Be creative!
Bake at 350 degree for 25-30 min. (Note: Cooking times may vary due to ovens.)
Once Muffins are baked pull them out of the oven and out of the pan; place them on a cooling rack and let them cool. Then ENJOY!
These are great for Kids or Teens that need to grab a quick breakfast on-the-go, pack for lunch or a picnic, or my favorite just to snack on throughout the day when I need a quick energy boost!
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