{Banana Muffin}

I came across a quick and easy banana muffin recipe that anyone can make using ingredients found in most pantries (including mine, which is saying alot).

This is a picture of my muffins cooling on the rack.
One muffin contains 166 calories, 28 carbs, 6 grams of fat, 3 grams of protein and 1 gram of fiber.

This recipe yields 12 muffins (exactly, which never happens, right?) or 1 loaf, I used my large pampered chef scoop (works beautifully to fill my regular size muffin tins to the perfect size). These muffins freeze beautifully and taste even better the next day!

Pre-heat your oven to 350°

Ingredients:

Mix these ingredients together in the bowl you plan to mix everything in:

4 large banana's mashed (I used a mashed potato masher it worked beautifully)
1/2 cup of sugar
1 egg, slightly beaten
1/3 cup melted butter

In a separate bowl whisk these ingredients together:

1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Directions:

add the dry ingredients to your banana (wet) mixture a little at a time - making sure to incorporate all the flour. Once all mixed up, placed the mixture into your muffin tins, put in your pre-heated oven and bake for 20 minuets or until a toothpick comes out clean.

You will have some actual banana chunks in the muffin which is a nice surprise. If you want nuts, just add a small handful to your batter.


I am going to try this recipe using a blend of gluten free flours next time to see how it turns out because I am wanting to try and cut as much gluten out of my diet as possible. I will let you know how it all turns out.