Low Fat Banana Muffins

This is a super simple yet moist and tasty banana muffin. You basically mash the bananas, add in the rest of the ingredients and stir until mixed.

When I have bananas that are becoming overripe I throw them in the freezer. When there are 4 (or 5) bananas, I thaw them and make these muffins. Sometimes I cut the sugar to 1/3 of a cup. Sometimes I add nuts. And although this recipe calls for margarine, I always use butter.

During the cholesterol scare craziness of the ‘80s I switched to margarine exclusively. But now, I rarely use margarine and stick pretty much to butter and olive oil when shortening or oil is called for. I have absolutely no scientific proof that it’s better for us, but I like the taste better so I’m sticking with it.

The recipe says to bake for 20 minutes but this depends on the oven. My gas oven sometimes takes 25-30 minutes. They should have nice golden tops.

Recipe straight from the family cookbook including traces of muffins past, and Krista's seal of approval.

Frozen bananas are very ugly and gooey as they thaw. I couldn't figure out why one of them wasn't thawing until I went to peel them. Someone had stuck a sausage in the banana bag in the freezer. But it looks remarkably like a frozen banana, doesn't it?

Mash bananas

Combine all the ingredients.

Mix it together.

Pour into 12 muffin cups. Usually I use the silicone muffin cups but I was taking these somewhere so I used the paper ones for easy transport.

A beautiful golden brown. Yum.