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)
Made these today!! My kids loved them! I did use some substitutions though as I made them organic and didn't have Organic butter on hand. I doubled the recipe, and used 1 cup of oats, and 2 cups flour. I used Coconut oil instead of butter. I also used Coconut sugar and cut it back to 1/2 cup. I cooked one batch as is, then I added a few chocolate chips to the next two batches. I used mini muffin tins and got 65 mini's. It will be a keeper.