Banana Muffins in the Spring

This week we indulged in some baking time as a family and created some easy and tasty banana muffins. Being that I'm still eating gluten free and keto - I actually didn't eat any of them or the batter - but my kiddos would tell you they were delicious!

The recipe is fairly simple and I have had it pinned for awhile from this website here.

It makes 12 decadent muffins that are good for the family to munch on throughout the week if stored with an airtight cover.

Ingredients:

* 1 1/2 cups all-purpose flour

* 1 tsp baking powder

* 1 tsp baking soda

* 1/2 tsp salt

* 2-3 ripe bananas - mashed

* 1 egg

* 3/4 c white sugar

* 1 tsp vanilla

* 1/3 c butter melted

Instructions:

1) Preheat your oven to 350 degrees F (175 degrees C).

2) Coat muffin pans with non-stick spray or use paper liners. (We used liners and they came out great)

3) Add flour, baking powder, baking soda, and salt in a bowl. Whisk to combine. Set aside.

4) In a separate bowl, combine bananas, sugar, egg, vanilla, and melted butter. Fold in the flour mixture, and mix until the dry ingredients are just combined. Don't over mix - that makes the mfufins tough. Scoop about 1/4 cup of batter into each muffin tin.

5) Bake in preheated oven for 15-20 minutes. Muffins will spring back when lightly tapped.