First published: July 25, 2011 in RecipesLast Updated: July 25, 2011 5:34 am Tough to read? Print this! Email This
I make these whenever I have a few bananas that start discolouring and going soft. Believe me – the softer they are, the better your muffins will turn out! I have actually used bananas that were almost completely black (sometimes I put bananas into the freezer until I get time to bake something) and if that’s what you have, you can totally cut down on sugar in the recipe.
As always, I get all the ingredients ready – I keep putting this note into each recipe, because I believe that it is so much easier and actually faster to work that way.
- 4 large bananas
- 1/2 – 3/4 cups of sugar
- 1 egg
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 2-1/4 cups of flour
- 1/3 cup of melted butter
- 1 cup of raisins
- Mix all dry ingredients except sugar (include raisins) together in a large bowl
- Mash bananas in another large bowl
- Add sugar and slightly beaten egg
- Add melted butter
- Add dry ingredients, mix until just moistened (remember – if you over mix, your muffins will be dry and tough)
- Fill your muffin cups, place a slice of banana on to of each, sprinkle with cinnamon and vanilla sugar
- Bake at 375F for about 20 minutes, until muffins are golden and firm
And as it sometimes happens, I didn’t take a picture of the baked muffin :-(. But maybe you will and send it to me – your comments, suggestions, experiences and of course pictures and always welcomed and much appreciated!