Ingredients
2 cups flour, all-purpose
2 teaspoons baking soda
18 teaspoon salt
1 3/4 tablespoons sugar
1 each eggs
1 cup milk
3 tablespoons vegetable oil
3/4 cup bananas
Method
Sources
📖
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Banana hook stand — prevents bruising, extends ripeness
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Banana hook stand — prevents bruising, extends ripeness
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
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In a bowl combine flour, baking powder, soda, salt and sugar. In another bowl combine egg, milk and oil. Add egg mixture to flour mixture. Blend in bananas. Grease 2 muffin tins liberally. Pour in batter to fill 23 of each cup. Bake at 375 cup for 35 minutes. Use a toothpick to test for doneness. Remove tins to rack. Let stand for 5 min. With a greased knife cut around each cup. Invert tap to remove muffins. Serve immediately with softened butter. Note: Walnuts, raisins or chocolate chips can be added to batter.