This is one of the recipes that I can remember my mom baking while growing up. I've tweaked it a little, and they don't last long around my house either. They are good any time fresh from the oven, even for dinner! Hope you enjoy them!
Banana Bread Muffins
1 c. butter, room temperature (or shortening can be used)
2 c. sugar, divided
4 eggs, beaten
2 c. mashed banana
1 c. whole wheat flour
3 c. all-purpose flour (or all 4 c. of flour can be whole wheat)
8 tsp. baking powder
1 tsp. salt
1 tsp vanilla
Preheat oven to 350 degrees F. Grease pans or, if using paper cups, line muffin pans.2 c. sugar, divided
4 eggs, beaten
2 c. mashed banana
1 c. whole wheat flour
3 c. all-purpose flour (or all 4 c. of flour can be whole wheat)
8 tsp. baking powder
1 tsp. salt
1 tsp vanilla
Mash bananas and set aside.
Beat eggs with 1 cup sugar and set aside. Beat butter (or shortening) with 1 cup sugar til well combined and mixture is creamy. Add egg mixture and mix well. Add bananas and mix well.
In a separate bowl, combine flour, salt and baking powder.
Add the flour mix to the wet mix a little at a time. Once all of the flour has been incorporated, add the vanilla and mix well.
Bake each batch for 15-17 minutes; til the muffin tops are a nice golden brown.
Beat eggs with 1 cup sugar and set aside. Beat butter (or shortening) with 1 cup sugar til well combined and mixture is creamy. Add egg mixture and mix well. Add bananas and mix well.
In a separate bowl, combine flour, salt and baking powder.
Add the flour mix to the wet mix a little at a time. Once all of the flour has been incorporated, add the vanilla and mix well.
Bake each batch for 15-17 minutes; til the muffin tops are a nice golden brown.
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