These muffins are delicious with a soft, moist banana flavor, not too sweet. I recommend it. This was my other donation to the school bake sale and also sold out pretty quick. They seem perfect to send for a snack or serve at a kid’s birthday. The can be made ahead and frozen.
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for 12 muffins, 18 little muffins like the one in the picture
- 4 ripe bananas, almost black, mashed with a fork
- 1/3 cup melted butter (85 grams)
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- pinch of salt
- 1 1/2 cup all-purpose flour
- 1 cup chopped walnuts, optional
- Preheat oven to 350F or 180F. Prepare a muffin pan with paper cups.
- In a large bowl mix the butter and bananas.
- Add sugar, egg, and vanilla. Mix well with a fork.
- Add the flour mixed with the baking powder and salt.
- Stir until just mixed, do not over mix.
- Add nuts and incorporate.
- Fill the muffin cups if you want muffins with muffins tops fill up 3/4 of the molds if you want little ones just fill halfway.
- Bake for 20-25 minutes or until golden and a stick buried in the middle comes out clean and dry.
- Cool 5 minutes in the pan, then with the help of a knife remove from pan and cool on a wire rack.
- Save in a plastic bag for up to 3 days refrigerated or may be frozen for up to 1 month.
Recipe adapted from Simply Recipes