Baked Banana Bread Muffins Recipe
I love bananas and eat them all of the time. They’re a great source of potassium and a healthy grab-n-go snack. I put sliced bananas in my breakfast cereal and oatmeal, I mash them and put them in bread, cake and muffin recipes, and all sorts of other things. Yes, I love bananas and I eat them every day!
When it comes to homemade muffins…banana is always at the top of my list. I will sometimes make them plain and at other times I will toss in some chocolate chips, strawberries or blueberries. Don’t be afraid to toss those ingredients in too!
Last week we had my 9 1/2 year old granddaughter over for a sleepover and she helped me whip up a batch of homemade muffins. They’re light, fluffy and jam-packed with that banana flavor that we all love! They’re delicious while served warm with melted honey butter drizzled over the top. YUM!
Baked Banana Bread Muffins Recipe
Paper Muffin Cup Liners
1 1/2 cups All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
4 Very-Ripe Bananas, mashed
1/2 cup Granulated Sugar
1/3 cup Vegetable Oil
1/4 cup Brown Sugar
1 Large Egg
Preheat oven to 350 degrees F. Line muffin pan with paper muffin cup liners, set aside.
In a large mixing bowl sift together the all-purpose flour, baking powder, baking soda and salt.
In a large mixing bowl beat together the mashed bananas, granulated sugar, vegetable oil, brown sugar and the large egg until all ingredients are well-combined. Fold this mixture into the dry mixture until all ingredients are combined and moistened.
Spoon muffin batter into your prepared baking pan. Bake in a preheated 350 degree F oven for 12-14 minutes or until done. Remove and let cool on a wire rack. Store in an airtight container or freeze (once cool) for up to 3 months. Then thaw in the refrigerator overnight.
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