These simple and sweet muffins are perfect for those overly ripe bananas that just didn’t get eaten. Invitation food blogger Kimme Hargrove said her oldest best friend, Molly Berry, shared this recipe with her. Whip up a batch for a fun breakfast treat or afternoon snack.
Recipe by Kimme Hargrove
1¾ cups flour
½ cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
6 tablespoons butter, melted
4 bananas, ripe and mashed w/ fork
1 large egg
1 teaspoon vanilla
Optional: nuts, white or milk chocolate chips
Heat oven to 350°F.
Spray muffin tins (regular-sized or mini-muffin tins will work) with cooking spray.
Whisk flour, brown sugar, baking powder, baking soda and salt in a large bowl. In another bowl, use a fork to mix butter, banana, egg and vanilla until combined.
Pout wet ingredients into dry ingredients, and gently mix, being careful not to over-mix.
Fill muffin tins about ¾ full, and bake for 20-25 minutes or until just beginning to brown.