Aunt Kelly's Banana Muffins |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 24 |
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I got this recipe from my sister, Kelly. Light and eggy, delicious and moist. Perfect every time. Easy to toss in an extra banana, a handful of chocolate chips or some flax seeds. Works just fine with Whole Wheat Flour and brown sugar. I have even replaced salt with sodium ascorbate crystals. THE BEST banana muffins you have ever tasted! Ingredients:
1/2 cup butter |
1 cup sugar |
2 eggs, beaten |
4 bananas, finely crushed |
1 1/2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 350F (also possible to save energy and just turn on heat when you've begun the baking.)
2. Grease and flour and loaf pan (a spray of Pam, without the flour is sufficient).
3. Cream butter with sugar.
4. Add eggs and bananas and combine.
5. Separately, sift together flour, baking soda and salt, then add to creamed mixture.
6. Add vanilla.
7. Spoon into muffin tins and bake until the tops spring back when you lightly press them. (Very) Aprox 15 minutes.
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