If you look in my freezer at any given time, you will almost always find bananas. My kids beg to have them when we go to the grocery store, I buy them, and almost always, one or two get too ripe before eaten. My kids have a hang up against bananas that have discolored skin peels. So, once over ripe, it gets tossed in the freezer. I love to pull them out on a weekend or afternoon and make a batch of muffins, bread, or add to our daily smoothies. All sorts of options! This past weekend, I decided to make muffins, so I could pack them in my kiddos lunches. Not only were these so easy to whip up, but they were moist and the kids thoroughly enjoyed them. It allowed me to use up 3 of my 100000 frozen bananas, as well as have a yummy snack for the kids! These freeze perfectly, so they make the perfect breakfast/snack on the go!!
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter
- 1 tsp vanilla extract
- 3/4 cup brown sugar
- 2 eggs
- 3 large, ripe bananas
- Preheat oven to 350 and line a muffin tin with liners or grease.
- In a large bowl, combine the flour, baking soda, and salt.
- In a separate bowl, cream together butter and sugar.
- Add in the eggs, vanilla, and bananas.
- Stir banana mixture into the flour mixture.
- Fill muffin tins about 2/3 full and place muffin pan in oven.
- Bake for about 20 minutes, or until toothpick comes out clean when inserted in center.