Banana Muffins

Happy Friday everyone! Do y’all have big plans for the weekend? We will still be working on the guest bathroom makeover. The walls have been painted (looks 100 times better and brighter) and the floors have been primed. I’m going to put the first coat of paint on the floors tonight after Mr. gets home from work. I’m a little apprehensive to start by myself, as I’ve never used floor paint before. And it’s always nice to have someone else with the same questionable look on their face when you start something new! 🙂

We’re also leaving on Sunday for a conference in Dallas, so everything should be good and cured by the time we get back. And since we’ll be on the road for over a week, I’m going to make Banana Muffins for us to snack on. Hopefully, it’ll keep me from visiting the vending machine at the hotel too many times! These muffins are really moist and at only 107 calories a piece, they are much easier on the waistline (and thighs) than a candy bar. And they are also a great way to use very ripe bananas. On most occasions, I cut the recipe in half and only use the 2-3 bananas that I have and make nine muffins.

Banana Muffins

Banana Honey Muffins3

1 3/4 cups (about 4) mashed bananas

3/4 cup packed light brown sugar

1/4 cup honey

4 T margarine, melted (I use butter)

2 cups self-rising flour (VERY important to use self-rising 🙂)

1 tsp. baking powder

pinch of salt

3/4 cup (5 oz.) roughly chopped walnuts – optional

Banana Honey Muffins

Preheat oven to 350. Place 18 paper baking cups in muffin pans.

In a large bowl, combine the bananas, sugar, honey, and margarine. Beat with an electric mixer until well blended. Slowly add the flour, baking powder, and salt, and mix well. If using, fold in the chopped walnuts after everything is well mixed. (a potato masher works great to mash the bananas)

Banana Honey Muffins2

Spoon the batter into the paper cups. Bake for 20 minutes. Remove from oven and cool for five minutes. Remove the muffins from pans and continue cooling on a rack.

Store in an airtight container for up to two days, or freeze for up to three months.

Y’all have a great weekend and next week! Later gators!! 🙂

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