The best banana muffins ever.

I hate the banana muffins in the store with the fake banana taste. I was buying a mix to make banana bread, it calls for 2 bananas. It is OK but I decided to go pull out my banana muffin recipe in my recipe folder. In fact I am going to make some today. I let the bananas ripen till they look brown. That way they are soft and so sweet.

Here is the recipe:

1 cup white sugar, 1 egg, 2 cups all purpose flour, 1/2 teaspoon salt, 1/2 cup vegetable oil, 3 ripe bananas (Mashed), 1 teaspoon baking soda.

I cut up the bananas. I slice them down the center and then cut them up in slices, not too thick, then I mash them in a bowl with a potato masher.

Mix the sugar, oil and egg until creamy and light yellow. It is easier to do this with a mixer. I went to Walmart and bought a $14 mixer to mix it up with. We have a nicer mixer but that thing is heavy and the cheap one mixes great and is very light weight to hold while mixing. I wanted a cordless one but I could not find one cheap. I hate the cord hanging off the mixer. I do have a big mixer, one of the giant Kitchen Aide ones but I put it away because it takes up too much room on my counter. It is heavy too. I only get it out if I decide to make bread.

After I mix up the sugar, oil and egg I add the mashed up bananas.

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Then I use the mixer to mix it all together. Add flour, baking soda and salt. Stir until completely smooth.

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I use an ice cream scoop to put the batter into a jumbo muffin pan. Fill it about 3/4 full. It only makes 5 muffins. I spray the pan with oil spray first.

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Bake for 20 minutes at 350 degrees F. Preheat your over before you start making the muffins. After 20 minutes I cover the muffins with foil, lightly put over the pan to keep them from getting too dark. I then cook them 8 more minutes. I live at a higher altitude so if you live at sea level watch them after 20 minutes and test them for being done with a toothpick.

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They taste so good after you let them cool.

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