Banana muffins are another great way to use those too ripe bananas that I always seem to have hanging around. What it is with bananas these days? I am VERY picky when it comes to bananas. They can not have any freckles on them at all. So because I am so picky I seem to always have bananas gone bad thing going on in my house. Good thing I have some great recipes to use them, right?

Today’s recipe is an easy limited ingredient one that you can whip up in no time. I can’t remember where I found it originally so I can’t really give proper credit but I did change it a bit from the original one so there is that.

Enjoy and let me know if you love it as much as I do.

The Best Banana Muffins

Print Recipe

Moist and lovely - these muffins are the perfect breakfast item and quick to make.

• CourseBread

Servings	Prep Time
12 muffins	10 minutes

Cook Time

23 minutes

Servings Prep Time 12 muffins 10 minutes

Cook Time 23 minutes

The Best Banana Muffins Print Recipe Moist and lovely - these muffins are the perfect breakfast item and quick to make. CourseBread Servings Prep Time 12 muffins 10 minutes Cook Time 23 minutes Servings Prep Time 12 muffins 10 minutes Cook Time 23 minutes

Ingredients

• 1 1/2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 large bananas mashed
• 3/4 cup sugar
• 1/4 cup butter melted

Servings: muffins

Instructions

1. Preheat oven to 350 degrees. Spray muffin tins with non stick spray or use muffin liners to prevent batter from sticking.
2. Sift together the following ingredients: flour, baking powder, baking soda and the salt. Set aside.
3. Combine mashed bananas, sugar, egg and melted butter in a large bowl. Fold in the flour mixture and mix together until smooth.
4. Scoop with a medium size scoop into 12 muffin tins.
5. Bake for 23 - 25 minutes or until muffins are nicely browned on top and spring back slightly when touched.

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