You can almost always find banana muffins in my freezer. I love peanut butter and banana sandwiches but sometimes I don’t get around to using all the bananas. I hate to waste them so I usually end up making muffins with the overly ripe bananas.
My favorite recipe is adapted from a Cooking Light Banana Bread recipe. I like that the recipe is easily cut in half and is perfect to use one banana and make six muffins (of course you can make the full recipe too).
It takes no time at all to get these in the oven. You don’t even have to break out a mixer! Everything can be done by hand. The muffins are soft with a nice crispy crumb when they’re fresh out of the oven. They freeze well and are perfect for an on the go breakfast.
Easy Banana Muffins
(Recipe adapted from Cooking Light)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/8 cup vegetable or canola oil
1 large egg
1 large banana, mashed
2 tablespoons, plus 2 teaspoons of plain low-fat yogurt or low-fat sour cream
1/2 teaspoon vanilla extract
Preheat oven to 350 and spray muffin tin with cooking spray.
Mix together flour, baking soda and salt in a medium bowl. Set aside.
In a separate bowl, mix together sugars, oil, egg, banana, yogurt or sour cream and vanilla.
Pour wet ingredients into dry ingredients and mix until just moist and incorporated. Spoon batter into prepared muffin tins, filling about 2/3 of the way full.
Bake for about 18-22 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in pan for a few minutes and then transfer to a wire rack.
Yield: 6 muffins