Prep 15 mins
Cook 20 mins
These are the only banana muffins I make now. I add chocolate chips to my batter and triple the recipe. These freeze great. I got this recipe from an old (1980's) Canandian cookbook called "Muffin Mania". (Prep time is a guess.)
- 3 large ripe bananas, mashed
- 3⁄4 cup sugar
- 1 egg, slightly beaten
- 1⁄3 cup melted butter
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups flour
- Mash bananas.
- Add sugar and slightly beaten egg.
- Add melted butter.
- Add the dry ingredients and bake at 375 degrees for 20 minutes.
My mother used to make this recipe when I was little and I now use it because, after trying a lot of different banana muffin recipes, I have decided that this is definitely the best one.
I used a cup of whole wheat flour and half-cup of oats, soaked in the liquids for a few minutes until soft. What a wonderful, moist, no-fuss muffin. Recipe doubled no problem.
Usually I am a little skeptical about recipes which claim to be the best, but I must say these really are the best banana muffins ever. Wonderfully moist. I made 12 regular muffins, baked at 350 degrees for 15 minutes. Thanks for sharing.