Hello Friends! I have another frugal pantry recipe for you today – banana muffins! We had a few browning bananas that were past the point of no return in our fruit bowl. One of my sons loves banana muffins so we made a batch.
If you want a downloadable recipe you will find it at the bottom of the post 😊
These three ripe bananas are past were perfect for making banana muffins! First, I mashed the bananas with a potato masher but a fork would work as well. Ripe bananas smell so good 😊
Banana Muffins Ingredients:
1 ½ cups all purpose flour (we use King Arthur’s Measure for Measure Gluten-free Flour)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1 egg
1 cup mashed bananas (about 3 bananas)
¾ cup sugar
¼ cup cooking oil
Directions:
First, preheat oven to 350 degrees F and grease a standard muffin pan (twelve 2 ½ muffin cups).
Then, in a medium mixing bowl combine the wet ingredients – mashed bananas, egg, sugar, and cooking oil.
The recipe states to use a separate mixing bowl for the dry ingredients but I hate dirty dishes!
Therefore, I add the flour, baking powder, baking soda, and cinnamon on top of the wet ingredients.
I guess I’m just a rebel in the kitchen 😉
Next, combine the wet and dry ingredients and stir until just moistened- batter will be lumpy.
Carefully, spoon the banana muffin batter equally into twelve muffin cups.
Bake for 15-20 minutes or until golden brown.
This banana bread recipe makes 12 standard size muffins. Our family typically doubles the recipe to have enough to two breakfasts.
These muffins are delicious smothered in butter and paired with an egg bake casserole!
Hope you enjoy the banana muffins as much as we do! What are your favorite ways to use up ripe bananas?
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