Inroduction
About this Recipe
These muffins are quick and easy and taste great. They also freeze well. This recipe is milk, soy and nut free.
Ingredients
- 1 cup mashed bananas
- 1 ¾ cup sifted flour
- 2 tsp baking powder
- ½ tsp salt
- 1/3 cup shortening (vegetable oil)
- 2/3 cup granulated sugar
- 2 eggs
Preheat oven to 350 degrees. Grease and flour muffin pans. Sift dry ingredients together. Mix oil with sugar and add eggs. Beat for 4 minutes. Add wet ingredients to dry and beat just til blended. Stir in mashed banana. Pour into muffin pans, ¾ full. Bake 20-30 minutes depending on muffin pan size. Insert toothpick into center to determine if done. Toothpick should come out dry.
Hint: Add ½ cup of milk free chocolate chips or dried cranberries for an added treat.
Allergy note: This recipe is milk, soy and nut free.
Step by Step Instructions
Step 1
Preheat oven to 350 degrees. Grease and flour muffin pans.
Step 2
Sift dry ingredients together. Mix oil with sugar and add eggs.
Step 3
Beat for 4 minutes. Add wet ingredients to dry and beat just til blended. Stir in mashed banana.
Step 4
Pour into muffin pans, ¾ full. Bake 20-30 minutes depending on muffin pan size.
Step 5
Insert toothpick into center to determine if done. Toothpick should come out dry.
