Banana muffins

So last fall, our local produce market had to get rid of a whole bunch of bananas so they were selling 10 lb cases for $1. I snatched up 50 lbs of bananas for $5! They were all fairly ripe, so I peeled and processed them straight awa and tossed them into the freezer. We've been able to have banana muffins almost weekly ever since! 

(This is what defrosted mashed banana looks like if you were wondering)

I find the most time consuming part of the muffins is the the mashing of the bananas, so having them on hand in little ziploc baggies is so quick and convenient! 

I froze them in 3 cup quantities because I always make double batches of muffins that call for 3 cups. Love it!

My true confession is I don't do the age old process of making a well with the dry ingredients and pouring in the wet. I just stick all of my ingredients in my kitchen aid and mix until it's all blended! Everyone still gobbles down the muffins, so I'm pretty sure they're still ok. 

Once you mix it up, spoon them in...

Cook them for 20 or so minutes and yum! Bonus mom/spouse/best friend points for having a home baked breakfast and no one has to know that it took you 30 minutes to make!

Banana muffins

2 cups flour

1.5 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

2 eggs

1.5 cups mashed banana

3/4 cup sugar

1/2 cup oil

Directions

1. Preheat oven to 350'. If using metal muffin pans, grease them

2. Mix together all ingredients until all dry ingredients are moist and incoporated

3. Spoon into muffin pan

4. For metal pans, cook for about 20 minutes. For stone pans, 25-30 minutes 

5. Let cool for 20 minutes, run a knife around the edge to get the muffins out.