Banana muffins

Don't let that food go to waste!


We usually only buy a few bananas at a time, because we never seem to eat them quite as fast as we should before they get too ripe.  Too ripe for hubby and I = a few brown spots. It doesn't take long!  So after being given a couple of bunches of bananas I was impressed that it was only a few bananas that got too ripe before they could be eaten.


So to make sure they didn't end up in the compost pile, I decided to make some banana muffins.  I chose not to do the crumb topping, but you can do as you wish.  This recipe came from Betty Crocker.  (Great cookbook by the way, given as a wedding gift from my mother).



Pin It

Banana Muffins with Crumb ToppingAdapted from the Betty Crocker Cookbook

Banana muffins:
1/3 cup milk
1/4 cup vegetable or canola oil
1 large egg
2 medium ripe bananas, mashed (about 1 cup)
2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt

Crumb topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter

Preheat oven to 400 degrees.  Grease bottoms only of a 12 cup muffin tin, or line with paper baking cups.  In a large bowl, beat together milk, oil, and egg.  Add banana and mix well.  Stir in flour, sugar, baking powder, and salt, just until mixed.  Batter will be lumpy.  Divide evenly among muffin cups.  To make crumb topping, cut butter into flour and sugar until crumbly.  Top batter with crumb topping.  Bake 20 to 25 minutes, until golden brown.  If baked in a greased pan, let cool 5 minutes in pan before removing to wire racks.

Makes 1 dozen.