Now you all know I love muffins. I love the variety, the ease with which they can be made and the way they’re like a cookie, only healthy. At least that’s what I tell myself when I whip up a double batch and share them with the kiddies.
Of course, my Master Monster Muffin Mix is wonderful and definitely worth copying, printing, and maybe even laminating, but for plain ‘ole banana muffins, this is the absolute best recipe.
“I’ll take two, Ma’am.”
When Tim and I were newlyweds (cue nostalgic music and dreamy fog) one of my college roommates gave me a muffin cookbook. It was a simple paperback with spiral bound edges. Nothing fancy, no illustrated photos or quaint anecdotes, just page after page of delicious muffin recipes.
I can’t for the life of me remember the name of the cookbook and it’s long been lost to the hazards of moves. I may have presented it (in all it’s well used and loved glory) to another newlywed. I did, however, have the foresight to jot down the banana recipe on a card and file it away.
Every great chef has a cowboy hat.
Today I will share this recipe with you.
Preheat oven 375
3 ripe bananas, mashed
3/4 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cup flour
1/2 cup melted butter
Mix bananas, sugar and egg in one bowl – the dry ingredients in another. Combine the two bowls and add the melted butter. Substitute up to half applesauce for the butter, if desired. Fill muffin cups (makes approximately 12) and bake 20 minutes.
There you have it – delicious, easy muffins. I have used up to half whole wheat pastry flour without any complaints from my greedy, I mean hungry, family members. They freeze beautifully are a welcome snack at almost any time.