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Banana Muffins Recipe

“These muffins turn out wonderful every single time,” says Linda Heywood of Mill Bay, British Columbia. “My uncle raves abut them when he comes to visit.”

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Banana Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

2 cups biscuit/baking mix
1 egg, lightly beaten
1-1/3 cups mashed ripe bananas
1/2 cup packed brown sugar
3 tablespoons milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Directions

Place the biscuit mix in a large bowl. Combine the egg, bananas, brown sugar, milk, oil and vanilla; stir into biscuit mix just until combined. Fill paper-lined muffin cups two-thirds full.
Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 168 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 263 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Banana Muffins in Simple & Delicious March/April 2007, p53

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas