Banana Nut Muffins

I grew up on banana nut bread, it's a family favorite.
It's an amazing treat to taste it hot out of the oven.
When I originally wrote this recipe, it was to make a fat-free banana nut bread in a loaf pan. You can still make that recipe by using yogurt instead of the butter (both are posted below), however just by chance, Shannon decided to make this recipe as muffins, and they turned out marvelous.

 Of course we also use this recipe to make banana nut French toast by dipping slices in a mixture egg, nutmeg, and cinnamon, then frying.

Consequently bananas get sweeter as they ripen, so using overly-ripe bananas are often better than their fresh less ripe counterparts. If a banana starts to darken, place it in the freezer, and store till you're ready to use it your banana nut muffins.

Banana Nut Muffins Recipe

Feel free to add some nuts or fruit for your own take on muffins. If you prefer to cook a traditional banana nut bread instead of muffins, then bake in a 4x8 bread pan and extend the bake time to 35-45 minutes.
2 cups flour (all-purpose or wheat)
1 cup of sugar
1/2 stick of butter (or 1 6 oz cup of vanilla yogurt)
1 Banana
1/2 teaspoon of baking soda
1 1/4 teaspoon of baking powder
1/4 teaspoon of salt
1/2 teaspoon of vanilla, butter and nut flavoring
1/4 cup of eggs (or substitute)
1/4 teaspoon of cornstarch
1. Mash banana in bowl with fork.
2. Add all ingredients and mix thoroughly.
3. Spray cupcake pan and cupcake-papers with non-stick spray.
4. Bake in a preheated oven at 350F for about 20-25 minutes.
5. Cool for 15 minutes, then enjoy with some butter on top.
Prep time: 15 min
Cook time: 20-25
Total time: 0 hr 55 min
Yield: 12 servings
Serving size:  1 muffin

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