BEST-EVER BANANA MUFFINS

WET INGREDIENTS:
3 large ripe bananas, mashed
3/4 cup white granulated sugar (I use 1/2 cup)
1/3 cup butter, melted (I use oil)
1 egg, slightly beaten
grated lemon or orange peel (to taste, optional)
DRY INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
ADDITIONS (OPTIONAL):
1 cup blueberries (fresh or frozen, undefrosted) OR 1/2 to 1 cup chocolate chips OR 1/2 cup dried fruit (raisins, cranberries, etc.)
AND/OR 1/2 cup chopped nuts

Preheat oven to 375 degree F. Coat 12 muffin pan cups with cooking spray or line with paper baking cups.

Stir together bananas, sugar, oil, egg and citrus peel, if using; set aside.

Combine the dry ingredients and stir into the banana mixture just until combined (do not beat). Gently stir in additions, if using.

Fill prepared muffin pan cups.

Bake in a 375 degree F oven for 20 minutes or until done (test with a toothpick or wooden skewer).

Recipe can be doubled.

VARIATION:

BANANA MUFFIN TOPS:
Batter may be baked in a greased muffin top pan (makes 6 muffin tops) at 375 degrees F for 15-18 minutes.

Makes 12 muffins
Adapted from ource: Muffin Mania by Cathy Prange and Joan Pauli, 1984, 1985

Hi Elly,

Here is one of the banana muffin recipes that I often use. If you have a preference to the texture of your muffins I'll let you know that these have more of a cake-like texture. I like that this recipe only uses 1/3 cup oil and while the reduction in sugar I make may not be sweet enough for some, I think it's just right if the banana are brown-ripe. (I usually reduce the sugar by at least 1/3 in cookie and muffin recipes). I've found that most recipes that call for melted butter work as well using oil instead.

Happy Baking!

Betsy