I am constantly on the search for great muffins as I like to make them weekly for easy on the go snacks. I always have some beat up bananas on hand or in the freezer ready to go. **Don’t forget if you have some bananas that are turning black, put them in the freezer for future use!
Found this great recipe via the Food Network and I altered slightly.
This recipe is really easy, hardly any clean up and you will have all the items on hand. I also liked this recipe because it made 12 muffins exactly so you can clean up while they cook and then you are done!
2 cups flour (I used gluten free flour that’s one to one)
1 1/2 tsp baking soda
1/2 tsp salt
4 overripe bananas (if they are simply ripe them make sure you mash them really good!)
1/2 cup brown sugar (it calls for a cup for that seemed like too much)
3/4 cups (1 1/2 sticks) of unsalted butter, melted and cooled.
1 tsp vanilla extract
1/2 cup nuts (it called for pecans but I used walnuts and it was delicious), chopped
Preheat oven to 375 degrees F and light butter muffin tins.
Melt butter so it can cool while you complete the next few steps.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer (it asks for one with a whisk, I didn’t have this so simply used regular beaters), whip remaining bananas and sugar together, like you mean it, for a good 3 minutes. Add the melted butter, eggs and vanilla, beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated, you don’t want to over mix! Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins, I filled them right to the top as I wanted large muffins.
Bake until toothpick stuck in the center comes out clean, 18 to 20 minutes. Let cool and turn out. Serve warm.
Ingredients: $4.10 (approx amount of ingredients used)
Made: 12 Large Muffins
Works out to $0.34 per muffin! A steal and they are delicious!