We eat a lot of bananas in our house! Occasionally, I’ll purchase an extra bunch of bananas so that we’ll have enough bananas on hand to go overripe for banana bread. This muffin recipe (adapted from Shelley Albeluhn on All Recipes) is easier than banana bread and always turns out great. Plus, I love to add extra ingredients – like nuts or dried coconut flakes – to mix it up.
Ingredients:
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup brown sugar
- 5 reallllly ripe bananas
- 2 eggs
- 1/2 cup soft butter
- 1 cup chopped nuts (we love walnuts or pecans)
Directions:
- Preheat oven to 375 degrees.
- Line muffin pans with paper cups. Spray a little no-stick spray in each muffin paper.
- In a large bowl, mash up the bananas with a fork. Add in sugar, eggs, butter and stir to combine.
- In a larger bowl, combine flour, baking soda and salt.
- Add the wet ingredients to the dry and mix thoroughly, but with as few strokes as
possible. This is where you can add your extra ingredients, like 1 cup of nuts, coconut flakes, or chocolate chips, etc. - Spoon mixture into muffin cups. Should make 2 dozen muffins.
- Bake for 20 minutes. Allow to cool on rack.
- Don’t be surprised if these are gone within a day.
I’ll see you at the table!