These are a favorite in our household! Whenever I have a spare banana or two that are starting to turn brown, I set them aside knowing I'll be making banana bread muffins soon!
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INGREDIENTS:
1/2 cup salted butter (softened)
2/3 cup sugar
2 eggs (beaten)
2 very ripe bananas (mashed)
1/2 cup applesauce
1.5 cups whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
INSTRUCTIONS:
- Preheat oven to 350*F.
- Spray muffin tin with nonstick spray (I like avocado oil spray).
- Cream together the softened butter & sugar in mixer.
- Add eggs & mashed bananas (or applesauce). Combine well.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Add dry mixture to wet mixture slowly (while still mixing). Add vanilla. Mix until just combined.
- Scoop into muffin tin & bake for 20-22 minute or until a toothpick inserted into the middle comes out clean.
Notes:
These muffins are very freezer friendly! Just bake them, allow them to cool completely, and store them in an airtight freezer container or baggie. Take them out and thaw as needed. They make a great “on the go” breakfast!
If you only have one ripe banana, you could use an additional 1/2 cup of applesauce as a substitute. There will just be less banana flavor. You could also use 3 bananas and omit the apple sauce.
I recently started using whole wheat flour instead of all purpose, and my kids still love these! I love the whole wheat because it adds a little more nutrients to these muffins, but you could use all purpose!
Makes 12 regular sized muffins. Total time (including bake time) is 30-40 minutes.
