Banana Muffins

These are classic. Not gluten-free. Not sugar-free. Just straight-up, delicious banana muffins like Grandma used to make. Slightly crisp on top, and soft inside.

You have to use bananas that are too ripe to use for anything else, but not rotten. Not green or even slightly green. When they are overripe they are perfectly sweet. When you mash them, make sure to leave them a little bit chunky so that you will have some good bites in your muffins.

Banana Muffins

1 1/2 C flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 large bananas, mashed

3/4 C white sugar

1 egg

1/3 cup butter, melted (or applesauce)

Preheat oven to 350 degrees. Prepare muffin pans by greasing with oil or butter, or using muffin papers.

Sift together flour, baking powder, baking soda, and salt. Set aside.

Combine bananas, sugar, egg, and butter in a large bowl. Fold in the flour mixture and mix until smooth. Scoop into prepared muffin pans.

Bake 10-15 minutes for mini muffins, or 25-30 minutes for regular.