You know those times when you buy bananas but you don’t finish eating all of them before they start to turn brown? Then they go uber soft? Don’t throw them out! The browner they are, the sweeter they are, and absolutely perfect for any kind of baking. If you are not planning on doing any baking immediately, toss those bananas in the freezer until you have about 20 minutes to whip up something yummy.
The easiest-and I do mean EASIEST-way to use up those bananas is to use them in muffins.
There are very few ingredients and they taste divine!
I have actually added some crushed pecans to the batter as I enjoy a bit more crunch in my banana muffins, but you don’t have to. Or chocolate chips! That would be so delish. Enjoy these muffins with no nuts or chocolate if you wish. Inhale them for breakfast, a snack throughout the day, or as a “healthy” snack. I say “healthy” as there is almost a cup of sugar in the entire recipe but you know, it’s still better than a chocolate bar.
- 3 Large bananas
- ¾ cup white sugar
- 1 egg
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1½ cup flour
- ⅓ cup melted butter
- Mash the bananas in a bowl. Add sugar.
- Beat the egg in a seperate bowl. Add to bananas and sugar.
- Add all the dry ingredients to the banana mixture.
- Bake in oven in muffin tins in paper cups in 375° oven for 20 minutes.