Sunday, October 28, 2012

Banana Muffins- Quick, Easy, and Healthy!

Bananas get ripe. It happens. But when bananas turn brown, it's time to make muffins or bread! If you don't have enough time, freeze the ripe bananas until you can use them. This recipe is easy, light, and quick. So now there is no reason to throw those brown bananas away.

What I love about this recipe is that there are no eggs, oil, or butter in it. Yet, the muffins turned out so moist and tasty. I hope you enjoy as much as I did.

Lighter Banana Muffins

Adapted from



2 eggs, lightly beaten
4 ripe bananas (original recipe only called for 3)
2 cups all purpose flour
1 teaspoon salt
3/4 cup white sugar
1 teaspoon baking soda


1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease or line 12 muffin cups
3. In a medium bowl, combine eggs and bananas.

4. In a separate bowl, mix together flour, salt, sugar, and baking soda.

5. Stir banana mixture into flour mixture.
6. Pour batter into muffin cups.
7. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

 8. Enjoy!


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