Sarah's Banana Bread Muffins
This is a recipe for people who like banana bread and muffins. These are great breakfast muffins! You may substitute coconut for some or all of the walnuts if you wish.
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 3 ripe bananas, mashed
- 1/4 cup chopped walnuts
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1Preheat oven to 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter.
- 2Mix sugar, oil, and egg until creamy and light yellow in a bowl. Add bananas and walnuts. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin.
- 3Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.
The deep banana flavor needs no other adornment in this simple bread with less sugar and fat than other recipes like it.
You get two loaves of dense and nutty bread. This recipe also calls for vanilla for heightened flavor.
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This is a moist and chocolatey bread that can be used for breakfast, dessert, or snacking . Try frosted with a powdered sugar glaze!!
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Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.
This bread draws raves whenever I make it! It is a family favorite!
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