Banana Muffins

Nothing like warm yummy banana muffins on a cold and dreary winter morning. I used over ripened bananas (actually, they were black) I had in my refrigerator for awhile. I find black bananas make the best tasting muffins.
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
1 tablespoon honey
3-4 very ripe (black) bananas, peeled and coarsely mashed
Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, baking powder, cinnamon and nutmeg in a medium bowl to blend.
In another bowl or mixer, beat the sugar, oil, eggs, vanilla and honey until well blended. Stir in or mix the mashed bananas. Combine the dry ingredients with the banana mixture until well incorporated.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely.


My children and grandchildren love these muffins. They are very easy to make and perfect for breakfast or an afternoon treat.


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