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banana muffins

(2 RATINGS)
55 Pinches 9 Photos
sokygal avatar
Here, KY
Updated on Aug 9, 2014

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!)

prep time 25 Min
cook time 25 Min
method Bake
yield Yield: 12 regular size & 12 minis

Ingredients

  • 1/2 cup salted butter , softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 - bananas, mashed
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup pecan pieces (optional)

How To Make banana muffins

  • Muffin tin sprayed with butter flavored baking spray.
    Step 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.
    Step 2
    In mixing bowl, combine butter and sugar; beat until light and fluffy.
  • Eggs added to creamed butter and sugar.
    Step 3
    Add eggs and beat well.
  • Bananas added to creamed mixture.
    Step 4
    Stir in bananas.
  • Adding flour and soda to banana mixture.
    Step 5
    Combine flour and soda; add to creamed mixture, stirring just enough to moisten dry ingredients. (Add pecans, if desired.)
  • Step 6
    Fill muffin tins 2/3 full.
  • Step 7
    Bake at 350 degrees F for 25 minutes for regular size and 13-14 minutes for minis.
  • Mini muffins removed from pan.
    Step 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.
    Step 9
    Serve hot, warm or at room temperature. Store in an airtight container. Freezes and thaws well.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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