Easy Banana Muffins
A Breakfast Treat That Can’t Be Beat!
You know all those beautiful bananas you buy and bring home? You know how perfect they look the first and maybe the second day, and before you can eat them, they’re beginning to show their age and ripen a bit too much for eating out of hand? Guess what? Their nutritional benefit goes up the more they ripen. So if you don’t want to eat them when they’re extremely ripe, just make these Easy Banana Muffins and still have that deliciousness plus the nutrition (among other benefits they are high in potassium and pectin, a form of fiber and also a good way to get magnesium and vitamins C and B6.)
Make The Night Before, Have For Breakfast
I like to make these muffins the night before and have them for breakfast in the morning, along with some fruit, or orange juice. Just refrigerate and keep them covered tightly so they won’t dry out, and they’ll last several breakfasts depending on how many you’ve made and how many are eating. Mornings, pop them in a toaster oven before eating, spread with butter if you like and they’re delicious! That is, unless you eat them for dinner or a snack the night before, which is easy to find yourself doing. Here’s the recipe, enjoy!!
Prep time: 10 minutes
Cook Time: 25 minutes
Total time: 35 minutes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup granulated sugar
- 1/2 cup margarine, melted
- 2 Tablespoons milk
- 2 eggs, beaten
- 3 bananas, ripe, mashed
- 1 teaspoon cinnamon
- Mix together, flour, soda, baking powder and set aside.
- Mash bananas well and mix with sugar and milk and beaten eggs.
- Stir in melted margarine.
- Stir flour mixture into wet ingredients. Make sure it is completely incorporated into the batter so there are no flour lumps.
- Bake in muffin pan at 350 degrees for 30 to 35 minutes.
- Test for doneness with a toothpick in the middle of a muffin. If batter clings to the toothpick, bake for five more minutes. If the toothpick comes out clean, muffins are done.