The Perfect Banana Muffins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 eggs
- 2 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 4 ripe bananas roughly mashed with a fork
- 1/2 cup apple sauce
- 1/3 upmilk i used lactose free
- 1 tsp vanilla extract
- Carbohydrate 46.429185524342 g
- Cholesterol 14.4791666666667 mg
- Fat 5.50145246088644 g
- Fiber 1.62451957880342 g
- Protein 8.53400788561362 g
- Saturated Fat 3.01078606311639 g
- Serving Size 1 1 Serving (176g)
- Sodium 104.510043287523 mg
- Sugar 44.8046659455386 g
- Trans Fat 0.719909520333654 g
- Calories 273 calories
Preheat the oven to 425 degrees F. Spray a 6 or 12 muffing baking pan with cooking spray, or line it with muffin liners.In a large bowl combine the flour, granulated sugar, baking powder and salt. Set aside.In another bowl whisk the mashed bananas with the eggs, apple sauce, milk and vanilla extract.Add the banana mixture to the flour mixture and using a spatula mix everything until the flour is moistened, don't over mix, and keep in mind the batter will be a bit lumpy.Spoon the muffin batter (I used an ice cream scoop) into the prepared muffin pan. The batter should be enough for 12 small muffins or 6 jumbo muffins.Turn down the oven to 400 F degrees and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.
