#2,700: Banana Bread Muffins

Here's another way to use up those over-ripe bananas sitting on your counter.  These banana bread muffins are super easy to whip together, and my kids loved them!  It tastes just like banana bread, but it's already pre-portioned for us for breakfast, and I don't have to wait almost an hour for it to cook!  

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3 medium to large very ripe bananas

1/2 cup unsalted butter melted and cooled

3/4 cup packed light or dark brown sugar

2 large eggs lightly beaten

1 teaspoon vanilla extract

Preheat oven to 400 degrees F.  Prepare a muffin pan with 12 muffin liners.

In a large bowl, mash bananas until only small chunks remain. Add in melted (and cooled) butter and brown sugar and stir until well combined. Stir in beaten eggs and vanilla and stir until combined.

In a separate bowl combine flour, baking soda, baking powder and salt, stir to combine.

Combine wet and dry mixture until just combined. Do not over-mix. 

Divide batter between 12 muffin cups.  Place in oven and immediately reduce the oven temperature to 350 degrees F. Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown.

Remove from oven and allow to cool for five minutes.