Freezer Friendly Banana Muffins

from Food.com

YIELDS: 12 muffins

This is one of my favorite banana bread recipes.  It uses up to 4 bananas per recipe, which is great if you are looking to use up some stashed in the freezer.  I have also reduced the amount of sugar from the original recipe, which isn’t missed a bit with the additional bananas used.  Muffins can be easily frozen for a quick breakfast.   

Ingredients

• ½ c. butter, softened

• 3/4 cup granulated sugar

• 2 eggs, beaten

• 4 bananas, finely crushed

• 1 1⁄2 cups all-purpose flour (or substitute 1 ¼ c. flour and ½ cup rolled oats for more texture and fiber)

• 1 teaspoon baking soda

• 1⁄2 teaspoon salt

• 1 1⁄2 teaspoon vanilla (optional)

Directions

1. Preheat oven to 350º / 180º. Prepare muffin pan with liners or grease with spray.

2. Cream together butter and sugar. Add eggs and crushed bananas.

3. Combine well.

4. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.

5. Mix just until combined. Do not overmix. Divide evenly into muffin pan.

6. Pour into greased and floured loaf pan.

7. Bake at 350º for 20-25 minutes, or until a toothpick comes out clean. Cool and enjoy!

8. Keeps well, frozen or refrigerated.