Banana Muffins Recipe

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Breakfast is my lazy meal. I don’t feel like cooking anything in the morning and I am most likely running out the door anyways, so who has time for stacks of pancakes, bacon, eggs, fruit salad, and all that good stuff that I would love to eat instead of a handful of grapes? The only solution I have found are muffins. Fresh muffins, baked up on a Sunday afternoon, ready for the week. Just pop one of the mellow muffins into the microwave for a good 10 seconds and bam! You have a warm ready to go breakfast, with the handful of grapes. The easiest muffin recipe I know is for Banana Muffins. One bowl and a spatula is all you need to prepare the batter and then bake in a muffin tin. Just wait until some overly ripe bananas fall into your lap and you are good to go. Overly ripe bananas are best to use over unripe, or ripe bananas because the banana flavor is much more pronounced and the mushy gushy banana lends to a moister muffin. (Moister is a weird word if you keep saying it over & over)

Delicious Rating: Yummy yummy in my tummy. Moist, doesn’t fall apart on you, filling breakfast, and just delicious. I love how you can individually wrap them in saran or foil and freeze them. Pop them out and let the muffin come to room temp in about 5 minutes and heat up in the microwave. They taste like they came fresh out of the oven. Easy recipe, perfect for breakfast.

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Banana Muffins

Author: CookEatDelicious.com

Recipe type: Breakfast

• Prep time: 10 mins
• Cook time: 25 mins
• Total time: 35 mins
• Yields: 12 Muffins
• 4 ripe bananas
• ½ cup (1 stick) melted butter
• 1 egg
• ¾ cup white sugar
• 1 tsp vanilla
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1½ cup flour

Preheat oven to 350 degrees F.

Line muffin pan with liners or spray a light coating of oil.

Mash bananas in a large mixing bowl.

Mix in butter, egg, sugar, vanilla, cinnamon, and nutmeg until well incorporated.

Slowly fold in salt, baking soday & powder, and flour until just combined.

Evenly distribute in muffin pan.

Bake for 25-30 minutes and remove from pan and let rest on wire rack.

Serve warm or save for another day.

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Ripe bananas can be mashed all the way through. I like to leave some chunkiness for a banana surprise with every bite.

Do not over mix the batter but just fold ingredients together until just combined, to the point where you don’t see flour anymore.

Delicious!