Simple Healthy Banana Muffins |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 18 |
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These muffins are rich and moist, but have no oil or butter in them. The recipe multiplies well and the muffins are easy to freeze. 10 or 15 seconds in the microwave is generally enough to thaw them, or if you have enough time, just leave them on the counter for a bit. Read more . Even healthier options: you can use whole wheat flower for some or all of the flour, sugar can be cut back to taste (experiment!) and/or you can use an artificial sweetener (but honestly, there’s not a whole lot of sugar in them anyway). Using foil muffin cups allows you to make large batches on cookie sheets, but be sure to remove the muffins from the cookie sheet to cool so the bottoms don’t burn! Ingredients:
2 eggs, beaten |
3 very ripe bananas, mashed |
2 cups all-purpose flour |
3/4 cup white sugar |
1 teaspoon salt |
1 teaspoon baking soda |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups.
2. In a medium bowl, mash bananas well.
3. Combine eggs and bananas.
4. In a separate bowl, mix together flour, salt, sugar and baking soda.
5. Stir banana mixture into flour mixture. Fold in walnuts if desired.
6. Pour batter into prepared muffin cups.
7. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
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