Banana Muffins

This is my plain banana muffin recipe. This was my go to when my baby started eating solid foods with some changes. Instead of butter I used applesauce or cooked mashed pears and I left out the sugar. I have adapted this recipe a couple times to make awesome variations. Check out my Chocolate Banana Muffins or my Banana Carrot Oat Muffins for some other options! This is a guaranteed favorite! I store them in a sealed container at room temperature for 3 – 4 days. You can store in the refrigerator for up to a week and you can freeze for up to 3 months. Just zap in the microwave when needed.

Makes 12 muffins

Ingredients:

• 3 large ripe bananas (mashed with a fork until all lumps are smooth)
• 1 large egg
• 1/3 cup sugar
• 1 tsp vanilla essence
• 3 tbsp butter (melted) – you can also use 1/3 cup unsweetened applesauce
• 1 1/2 cups flour (spooned and leveled)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Heat oven to 375 degrees and line a muffin tin with baking cups or spray with cooking spray.
2. Add egg, sugar, melted butter and vanilla essence to the mashed banana and whisk until smooth and the bananas are fully mashed.
3. Sift together dry ingredients and incorporate into the wet ingredients. Make sure to not OVER MIX. Only mix until the flour is fully incorporated.
4. Fill the muffin cups 3/4 the way and bake for 18-20 minutes until the muffin springs back when lightly tapped.