Imagine this: The smell of fresh baked banana muffins wafting through your house. Mmm don't they smell so divine? I almost can't wait till they get done baking so I can have a bite!
I always store rotten bananas in the freezer. I just throw them in peels and all. To defrost, set on counter for a little while, or microwave for about a minute. Peel and mash. Its a beautiful thing!
These little measuring cups are so cool! I love mine.
Mix all the wet ingredients and sugar with a hand mixer.
Add the dry ingredients and mix just until combined. Overmixed muffins are not cool.
Fill paper lined or greased muffin tins 3/4 full.
Warm, puffy, and ready for divulging! I like to cook banana muffins until they are pretty brown on top. I like the added crunch! These ones probably could have stayed in the oven a little longer!
1/2 cup soft butter
1 cup sugar
3 bananas, mashed
3 T. milk
1 T. lemon juice
2 cups flour
1 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
Mix first six ingredients until fairly smooth. Add dry ingredients and mix just until combined. Do not overmix. Bake at 350 degrees for 15-20 minutes or until golden brown. This can also be made into banana bread. Put in greased loaf pan and bake 1 hour or until tooth pick inserted in middle comes out clean.