Banana Muffins

When life gives me mashed, brown and yucky looking bananas, I make banana muffins!  These muffins are great as an on-the-go breakfast and the best part is they are super easy to bake. They also get better day by day, granted you might not want to leave them lying around for a week and then expect them to be edible during the weekend. So, as I promised here is my recipe for a deliciously moist banana muffin and the video tutorial link can be found below along with my food/beauty collaboration blog. Hope you enjoy!

     

      

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Ingredients

1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 large bananas, mashed 3/4 cup white sugar 1 egg 1/3 cup butter, melted 2-3 tbsp milk

Ready, set, BAKE!
1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with veggie oil or use paper liners.

2. Sift together the flour, baking powder, baking soda, and salt; set aside.

3. Mix the bananas, sugar, egg, and melted butter in a large bowl until combined.

4. Fold in the flour and then mix in the milk.

5. Fill the tins halfway, add about 3 banana slices on top of the batter and then cover the banana slices with about 1-2 tbsp more of batter.

6. Bake for 25 to 30 minutes, until a toothpick inserted comes out clean or the muffins spring back when lightly tapped.