Tuesday, May 24, 2011

Basic Banana Muffins

Have you had muffins and yogurt or hard-boiled eggs for breakfast lately?  It's a good way to add in some variety.  If you're pressed for time, you can always make up a bunch of muffins at once and freeze what you don't use.  Simply microwave them in the morning until warm.  It's actually a great convenience food you can make yourself, and nothing beats the smell of warm muffins in the morning.

Here is my favorite banana muffin recipe.  It's moist and tasty and makes a lot.  I love to add in blueberries or walnuts.  It's a good way to use up those turning-brown/black bananas that are a little too funky to eat straight.  In fact, the browner and mushier they are, the better the muffins taste. 

Basic Banana Muffins

1 1/2 cups flour
1 cup sugar
1 tsp. baking soda
1/2 tsp. salt
3 medium ripe bananas
1 egg
1/3 cup canola oil
1 tsp. vanilla extract

In a large bowl, combine dry ingredients.  In another bowl, mash the bananas; add egg, oil, and vanilla.  Mix well.  Stir into the dry ingredients just until moistened.  Fill greased or paper-lined muffin cups half full.  Bake at 375 degrees for 18-22 minutes.  Cool for 10 minutes; remove from pan to cool completely.

Makes 12-18 muffins

Adapted from Taste of Home

1 comment:

  1. I promised that I'd make the kids some of these this week. They are watching our bananas turn black/brown and salivating at the thought. It also makes a great bedtime snack for "starving" soccer stars! (They are always hungry as bear-cubs after soccer practice.)

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