Marvelous Recipes

Delicious banana taste in every bite of these wonderfully easy-to-make muffins! Yum!

3 large ripe bananas, mashed (about 1-1/4 cups)
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups all-purpose flour
1/3 cup chopped walnuts or pecans

1. In a large bowl, combine the bananas and butter; stir in the sugar, egg and vanilla extract.

2. In a small bowl, combine the baking soda, salt and flour; blend well. Add the flour mixture to the banana mixture; blend well.

3. Fill greased or paper lined muffin cups 3/4 full. Bake at 350 degrees F. for 18 to 22 minutes. Cool on a wire rack. Makes 12 muffins.

Emily

These delightful muffins are perfect for breakfast with your morning coffee or as a snack anytime!

nonstick cooking spray
1-1/2 cups oat bran*
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, lightly beaten
3/4 cup mashed ripe banana
1/2 cup milk
1/4 cup honey
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup raisins

1. Preheat the oven to 400 degrees F. Lightly coat the bottoms of twelve 2-1/2-inch muffin cups with cooking spray; set aside. In a medium bowl, combine the oat bran, flour, baking powder, salt and baking soda. Make a well in the center of the flour mixture; set aside.

2. In a small bowl, combine the egg, banana, milk, honey, canola oil and vanilla extract. Add egg mixture all at once to the flour mixture; stir just until moistened (batter will be lumpy). Fold in the raisins. Spoon batter into prepared muffin cups, filling each about two-thirds full.

3. Bake for 14 to 16 minutes or until a wooden toothpick inserted in centers comes out clean and muffins are golden brown. Cool in muffin cups for 5 minutes. Remove from muffin cups and serve warm. Makes 12 muffins.

* If you do not have oat bran on hand, place 2 cups of regular rolled oats in a food processor; process until finely ground.

Emily