banana muffins
(2 ratings)
These banana muffins are sweet, but not too sweet, and moist and delicious. They are easy to make and are a good way to use up those overripe bananas. They're great either "as is" or warm and dripping butter! (I like them frozen, too!)
(2 ratings)
yield
serving(s)
prep time
25 Min
cook time
25 Min
method
Bake
Ingredients For banana muffins
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1/2 csalted butter , softened
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1 cgranulated sugar
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2 lgeggs
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3bananas, mashed
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1 1/4 call purpose flour
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1/2 tspbaking soda
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1/2 cpecan pieces (optional)
How To Make banana muffins
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1Place oven rack in middle position and preheat oven to 350 degrees F and lightly grease muffin tins (15 spaces) or place cupcake liners in them.
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2In mixing bowl, combine butter and sugar; beat until light and fluffy.
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3Add eggs and beat well.
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4Stir in bananas.
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5Combine flour and soda; add to creamed mixture, stirring just enough to moisten dry ingredients. (Add pecans, if desired.)
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6Fill muffin tins 2/3 full.
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7Bake at 350 degrees F for 25 minutes for regular size and 13-14 minutes for minis.
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8Remove from oven, let cool for 4-5 minutes, then run a knife around each muffin to loosen from pan if not using liners.
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9Serve hot, warm or at room temperature. Store in an airtight container. Freezes and thaws well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for BANANA MUFFINS:
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