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December 19, 2012

Soft and Moist Banana Muffins

I was surprised when my sister came home from work last week with a bunch of overripe bananas. There's no way I would eat bananas with black spots but I would feel guilty if they go to waste. I wanted to get rid of them before they go bad. My sister suggested  banana bread so she could eat it for breakfast. I searched for a quick and easy banana bread recipe on the web. I found one that required an hour to bake. I wanted to reduce the baking time to save energy so I baked them in muffin tins. My sister and I couldn't resist  when I took them out of the oven so we both ate one piece after dinner. We ate them again the next day and sis brought the rest to her school to share.

Banana Muffins

3-4  ripe bananas, mashed
1/3 cup unsalted butter, melted and cooled
3/4 cup sugar
1 egg beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
pinch of salt
1 1/2 cups all-purpose flour

Preheat oven to 175 deg C (350 deg F).

Sift the flour, baking soda and salt together. Set aside. In a large mixing bowl,  mix butter into the mashed bananas.

 Mix in the sugar, egg, vanilla extract. Add the flour mixture last. Mix.

 Pour batter into muffin tin lined with paper liner. Bake for 15-20 minutes or until done.

 Remove from oven. Cool on a rack.

 Remove from tin. Serve and enjoy these delicious, soft and moist banana muffins with your favorite coffee or tea!

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