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.)
- Mash bananas.
- Add sugar and slightly beaten egg.
- Add melted butter.
- Add the dry ingredients and bake at 375 degrees for 20 minutes.
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.
I substituted the white sugar with brown sugar, ditched the baking powder and used self-raising flour instead and lastly added in choc chips. The outcome? Divine! My personal no. 1 food critic (aka my parents) gave many thumbs up and declared the muffins tasted so good that they are fit to be sold! Am baking these again! (Just be careful when whisking the baking soda with the flour, make sure they are well incorporated)
these muffins are excellent! i just added chocolate chips to the recipe and the kids went absolutely wild over them. this will be my go to recipe when my bananas need to be used up