I'm going BANANAS!

I love it when reject bananas go on sale at the grocery store. It means that they will go on to serve another purpose... BANANA MUFFINS!

Banana Muffins

Everyone knows that you can't use good bananas for muffins. 

They are just too good for the job. 

The recipe was titled "No Fail Banana Muffins".  It called for for 8-9 large BANANAS to make 3 DOZEN muffins. I modified the recipe since I only had 2 muffin pans and I wanted to make muffins that had GIANT muffin tops... like the ones a Tim Hortons...

I have come to the conclusion that muffins with GIANT muffin tops are magical and are hard to master. This was a failed attempt at making GIANT muffin tops... but at least the muffins tasted good.

A sea of muffins.

The muffin with the largest muffin top....

Would I use this recipe again? Maybe.

Recipe for "NO FAIL BANANA MUFFINS"  Printer Friendly Version 

Recipe for 1 dozen muffins

1 cup mashed bananas (2-3 large)

2/3 cup white sugar

1 egg

1/3 cup melted margarine OR shortening OR oil

1 1/2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda
1 teaspoon baking powder 

Beat the bananas and sugar together in a mixmaster bowl.

Add the egg and continue beating.

Slowly pour in margarine and continue beating.

With mixmaster at slow speed add the flour, salt, baking powder and baking soda.

Pour into 12 lined muffin tins.

Bake in a 300 degree oven for 30 minutes or in 375 degree oven for 15-20 minutes.

These muffins will turn hard if a hotter oven is used.

ALTERNATIVES:

- add 1.2 cup chopped nuts to batter and pour into a small loaf pan. Bake in a 350 degree oven for 45 minutes.

- mix 2 tablespoons sugar with 1/2 teaspoon cinnamon and sprinkle over the top of each muffin before baking.

- when muffins are cooled, spread a white cake icing over the top and serve as banana cupcakes.

- bake 3 batches at one time and freeze.

Recipe for 3 dozen

3 cups of mashed bananas (8-9 large)

2 cups sugar

3 eggs

1 cup melted margarine

4 1/2 cups flour

1 1/2 teaspoon salt

3 teaspoons baking powder

3 teaspoons baking soda

- Just Recipes by Kathryn Adams