These muffins were dense, yet light and tender and required no additional fat. They disappeared pretty quickly too. Our only addition was the jar of chocolate sprinkles that Alexander (aka my Sprinkle Fiend!) wanted to add. They actually added a nice little flavor without downgrading the nutritional value of the muffin!
Ingredients:
3 ripe bananas
2 eggs, well beaten
2 cups of flour
3/4 cup of sugar
1 tsp. baking soda
1 tsp vanilla
1/8 cup of chocolate sprinkles, (Jimmies for those of you in Mass!) Optional
Preheat oven to 350 F.
Line muffin tin with 12 cupcake liners
Mash bananas well in a large mixing bowl
Add eggs and vanilla and mash well
Stir in flour, sugar, and baking soda.
Pour into muffin tin and bake for about 25 minutes, testing for doneness.
Serve Warm or Cool
Recipe adapted from The Fanny Farmer Cookbook, Banana Nut Bread
4 comments:
What a fantastic recipe for banana bread muffins!
They look really good too :)
thanks Laura!
Did you mean to list 3/4 cup o' sugar? First batch came out a little tasteless with 1/4 c (and choc chips).. next batch is in oven with more sugar, more vanilla, and 1/4 c apple sauce (bananas were small)... AND Jimmies!
.. not that I mind the family having LESS sugar in their lives!
Oops! Typo! So sorry about that! I need an editor!
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