Do you have some ripe bananas just sitting on your countertop? Put them to good use and treat yourself to our scrumptious banana muffins!
Recipe: 30 Minute Banana Muffins Serves 12
From the kitchen of: C.W. Worth House Bed and Breakfast
Prep time: 15 min Cook time: 15 min.
I always seem to have ripe bananas in the kitchen. When I have 3 ready I make this recipe. These muffins freeze well also. You can individually wrap them in clear wrap and then put them in a sealed container in the freezer and they will be ‘grab and go’ ready. I have also found that you can freeze bananas. Peel whole bananas and wrap in clear wrap, then place in a sealed container in the freezer. When ready to use, use partially thawed. (If they thaw completely they will be nothing but mush.)
- 3 ripe bananas
- 1 c. sugar
- 2 eggs
- 1 t. baking soda
- 1 t. baking powder
- 1/2 t. salt
- 2 c. flour
- 1 stick butter, melted
- 1 t. vanilla
- 1 t. cinnamon
- 1/4 t. nutmeg
- 1/4 t. cloves
- Optional: walnuts, pecans, crasins, chocolate chips, blueberries, dark chocolate chunks
Let’s make some muffins!
First, mash the bananas in a medium bowl; add sugar and egg and mix well. Stir in vanilla. Add melted butter and stir.
Put flour, baking powder, baking soda, and salt into a bowl. Stir to blend with a whisk.
Add dry mixture to wet ingredients. Stir just until well mixed.
Spray muffin tins with PAM or grease with butter. Fill muffin cups 3/4 full with an ice-cream scoop.
Bake at 375 degrees for 12 minutes, turn pan/s around in oven and bake a few more minutes until done and golden brown.
Enjoy those ripe bananas!!