Banana Muffins

I love it when my local neighborhood grocery puts bunches of overripe bananas on sale. I always pick up a bunch for banana bread. And since my girls will NOT eat bananas any other way, I feel like it’s getting a little variety into their diet. Yea for them and for me!

8 overripe bananas, mashed
2 1/3 cups whole grain flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, softened
1 cup brown sugar
2 large eggs
1 tablespoon real vanilla extract

I mixed mine in my new Kitchen-Aid mixer, which was a Christmas present from my sweet husband. It’s the best present EVER, and I have already used it a ton. But if you don’t have a Kitchen-Aid, you can mix these with a regular hand mixer. Just be sure to mash your bananas well beforehand.

Preheat oven to 350 degrees. Mix all ingredients well, and put one ice-cream scoop of batter into each muffin cup. Bake on 350 for 20-25 minutes.

You can dress these up with 1/2 cup chopped pecans or walnuts. Or you could top them with a brown sugar crumble. Or mix 1/3 cup creamy peanut butter into the batter. There are lots of possibilities here, folks!

Look for more of our recipes in our Recipe Index.

Comments

  1. Love these too! Recently I didn’t have time to make my muffins & so I stuck the overripe bananas in the freezer. When I had time to make them I let the bananas thaw in a strainer in the sink…then peeled them and strained more water off. Couldn’t taste any difference.

  2. Love these!!!! I am pinning to make later! Thanks so much for linking up to Heavenly Treats Sunday!

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