{Recipe} Freezer Friendly Banana Muffins

I just love it when I buy too many bananas at the store and they get ripe before we have the chance to eat them.  I really do! It gives me the excuse to bake one of my favorite yummy things to eat…banana bread!  I make this easy recipe into muffins so that I can easily freeze the leftovers and take them out one at a time anytime we need a quick snack or breakfast on the go.

Banana Muffins Recipe

Makes 18 muffins or 1 loaf of banana bread.

Ingredients:

• 2 cups flour
• 1/2 teaspoon salt
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 3 ripe bananas, mashed
• 1 tsp vanilla
• 3 Tablespoons milk

Directions:

1. Mix dry ingredients together.
2. Add wet ingredients to the dry ingredients mixture and stir until they are blended together.
3. Fill lined muffin cups approximately half full to 3/4 full of batter.  (Or if you are baking a loaf, pour batter into a greased loaf pan.)
4. Bake muffins in 350 degree oven 20-25 minutes or until done.  Muffins will start to brown on top.  (Bake banana bread loaf for 1 hour and 15 minutes or until you stick a toothpick in the center and it comes out clean.)

Allow to cool and enjoy!