Banana Muffins

This is an "old" family recipe, and I make it so often that I have the recipe completely memorized. This is a great way to use up bananas that are getting too ripe, or the 16 that you find in the freezer graveyard. (I'm not kidding, that's how many were in my freezer.) I almost always make a double batch of these (remember all the bananas I find in my freezer?) and the finished muffins freeze really well. They go great with stews and casseroles, and disappear quickly from the communal table in the office kitchen!

First, cream together the butter and sugar. You can use applesauce or yogurt in place of some of the butter, if you wish. I generally use 1/2 butter, 1/2 applesauce. Then add the eggs and vanilla.



Beat well until the eggs are all combined with the butter and sugar. Gradually add the flour, baking soda and salt, and mix until combined. (You can use 1/2 whole wheat flour if you prefer.)



Add the bananas. If you are using bananas that haven't been frozen, mash them with a fork first. If you're using frozen bananas, I find it easiest to just snip off the top with my kitchen shears, and the thawed fruit will pour right out.



Mix until the bananas are completely incorporated into the batter. Line muffin cups with papers, or else grease muffin cups, and fill about 3/4 full.



Bake for 20-30 minutes or until golden brown. Cool on a wire rack.

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Banana Muffins

1/2 cup butter or margarine
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
3 bananas, mashed, or thawed if frozen

Cream together butter and sugar. Add eggs and vanilla and beat until combined. Gradually add flour, baking soda and salt and mix well. Add bananas and mix until well incorporated.

Line 12 muffin cups with papers, or grease well. Fill muffin cups 3/4 full. Bake at 350 for 20-30 minutes or until golden brown. Cool completely on a wire rack. Makes one dozen.