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banana muffins

(2 ratings)
sokygal avatar
Recipe by
Teresa G.
@sokygal
Here, KY

These banana muffins are sweet, but not too sweet, and moist and delicious. They are easy to make and are a good way to use up those overripe bananas. They're great either "as is" or warm and dripping butter! (I like them frozen, too!)

►
(2 ratings)
yield serving(s)
prep time 25 Min
cook time 25 Min
method Bake

Ingredients For banana muffins

  • 1/2 c
    salted butter , softened
  • 1 c
    granulated sugar
  • 2 lg
    eggs
  • 3
    bananas, mashed
  • 1 1/4 c
    all purpose flour
  • 1/2 tsp
    baking soda
  • 1/2 c
    pecan pieces (optional)

How To Make banana muffins

  • Muffin tin sprayed with butter flavored baking spray.
    1
    Place oven rack in middle position and preheat oven to 350 degrees F and lightly grease muffin tins (15 spaces) or place cupcake liners in them.
  • Creaming butter and sugar with mixer.
    2
    In mixing bowl, combine butter and sugar; beat until light and fluffy.
  • Eggs added to creamed butter and sugar.
    3
    Add eggs and beat well.
  • Bananas added to creamed mixture.
    4
    Stir in bananas.
  • Adding flour and soda to banana mixture.
    5
    Combine flour and soda; add to creamed mixture, stirring just enough to moisten dry ingredients. (Add pecans, if desired.)
  • 6
    Fill muffin tins 2/3 full.
  • 7
    Bake at 350 degrees F for 25 minutes for regular size and 13-14 minutes for minis.
  • Mini muffins removed from pan.
    8
    Remove from oven, let cool for 4-5 minutes, then run a knife around each muffin to loosen from pan if not using liners.
  • Banana muffins, mini and regular.
    9
    Serve hot, warm or at room temperature. Store in an airtight container. Freezes and thaws well.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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