Traditional Banana Muffins


6-8 “dead” bananas, mashed…you know, the ones that you tucked in the back of your fridge to make bread with and are kinda leaking all over and giving you fits
1 cup sugar
2 eggs, beaten
2/3 cup butter, melted
2 tspn. Baking Soda
2 tspn. Baking Powder
1 tspn. salt
3 cups flour

Preheat the oven to 350 degrees. In a bowl, mash the bananas and stir in the sugar, eggs, and melted butter. In another, larger bowl, mix all the dry ingredients and then gently fold in the wet ingredients. Grease muffin tins, fill them almost full with batter and bake for ~20 minutes, until slightly brown on top. Let cool, then pop out of the tins. I suppose you could add chopped nuts to the tops before baking, but I am not into baked goods and nuts. Makes 24-27 muffins.

Notes: These Muffins were superb and extremely easy to make – plus the recipe calls for more bananas than a normal banana bread or muffin recipe, yet the quantity of bananas is flexible. Perfect. I took a chance and followed it exactly (oh, except I doubled the recipe, which is reflected above), off a page I had never been to, which is unusual for me – I was sold by the >1000 positive comments on her recipe. Turned out great. Here is the original from Cat Can Cook – I like the image…maybe her name is Cat…or maybe her cat can cook.

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