Banana Muffins

These muffins are soft, moist, and extremely flavorful! They are the best banana muffins I have had in a long time. They are incredibly easy to make and you don't even have to dirty any dishes!

To make 12-15 of these delicious muffins you will need:

• 3 ripe BANANAS (about 1 cup mashed)
• 2 EGGS
• 1 cup SUGAR
• 1 cup FLOUR
• 1/2 tsp SALT
• 3/4 tsp BAKING SODA
• 1/2 tsp BAKING POWDER
• 1/2 tsp CINNAMON
• 1/2 cup VEGETABLE OIL
• 1 tsp VANILLA
• Optional: 1/2 cup chopped WALNUTS or PECANS

To minimize the number of utensils you will need, measure all of the ingredients with a 1/2 measuring cup and 1/4 teaspoon. Then use either a large freezer baggie or a medium sized bowl to mix the ingredients up in. If you use a baggie, you can just throw it away after the muffins are made, no clean up! I didn't have a baggie big enough so I just used a bowl. (One bowl isn't bad though!) Another perk to using a baggie is that you can seal it and use your hands to mix the ingredients together where you need a fork or spoon to mix the ingredients in a bowl.

Preheat your oven to 375 degrees F. Then line a muffin tin with cupcake papers. Start making the batter by mashing the bananas.

Mix in the eggs and sugar, making sure that eggs are incorporated before adding the sugar. Once the sugar is mixed in, add the flour, salt, baking soda, baking powder, and cinnamon. When the dry ingredients have been incorporated, add the oil, vanilla, optional nuts, and then mix well.

If you are using a baggie, snip the bottom corner off the baggie creating a small hole and squirt the batter into the cupcake papers. If you are using a bowl, you will have to simply pour the batter in. Fill each muffin cup about 3/4 of the way full with batter. (I skipped the cupcake papers and the muffins still turned out great!)

Bake the muffins for 17-20 minutes or until a toothpick come out clean!

I know the muffins look a little bit dark around the edges because I didn't use cupcake papers, but they aren't hard or burnt tasting at all!

These muffins are so good! You can't eat just one!

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Banana Muffins

Ingredients:

• 3 ripe BANANAS (about 1 cup mashed)
• 2 EGGS
• 1 cup SUGAR
• 1 cup FLOUR
• 1/2 tsp SALT
• 3/4 tsp BAKING SODA
• 1/2 tsp BAKING POWDER
• 1/2 tsp CINNAMON
• 1/2 cup VEGETABLE OIL
• 1 tsp VANILLA
• Optional: 1/2 cup chopped WALNUTS or PECANS

Directions:

To minimize the number of utensils you will need, measure all of the ingredients with a 1/2 measuring cup and 1/4 teaspoon. Then use either a large freezer baggie or a medium sized bowl to mix the ingredients up in. If you use a baggie, you can just throw it away after the muffins are made, no clean up! I didn't have a baggie big enough so I just used a bowl. (One bowl isn't bad though!) Another perk to using a baggie is that you can seal it and use your hands to mix the ingredients together where you need a fork or spoon to mix the ingredients in a bowl.

1. Preheat your oven to 375 degrees F. Then line a muffin tin with cupcake papers. (I skipped the cupcake papers and the muffins still turned out great!)
2. Start making the batter by mashing the bananas. 
3. Mix in the eggs and sugar, making sure that eggs are incorporated before adding the sugar. Once the sugar is mixed in, add the flour, salt, baking soda, baking powder, and cinnamon. When the dry ingredients have been incorporated, add the oil and vanilla and mix well. 
4. If you are using a baggie you can snip the bottom corner off the baggie creating a small hole and squirt the batter into the cupcake papers. If you are using a bowl, you will have to simply pour the batter in. Fill each muffin cup about 3/4 of the way full with batter. 
5. Bake the muffins for 17-20 minutes or until a toothpick come out clean!

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I got this wonderful recipe from the following blog: http://www.yammiesnoshery.com/2013/10/the-best-banana-bread-muffins-ever.html