Bananas are the one fruit that tend to over ripen quickly leaving you with brown skinned fruit. The skins may be a bit brown, but the inside is still usable. The easiest way to use up several bananas at a time is to turn them into banana muffins. Banana Muffins
2-3 ripe bananas
1/3 cup melted butter
1/2 cup of sugar
1-teaspoon vanilla extract
1-teaspoon baking soda
Pinch of salt
1 ½ cups all-purpose gluten free flour (or regular flour)
Pre-heat the oven to 350 degrees
Mash the bananas, mix with baking soda and salt, stir in the sugar, and then stir in the egg and flour. Mix well and divide evenly among a greased muffin pan. Bake for 30 minutes or until golden brown. Cool and enjoy.
These muffins are a guilty pleasure and make a wonderful treat with morning coffee.