We are bananas for these yummy muffins!
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!!