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Serve these muffins warm, or at room temperature, for a delightful snack.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. You can also freeze them for longer storage. Reheat before serving for a fresh taste.
Variations:
Add some chopped walnuts or pecans for an extra crunch.
Use mini chocolate chips for a different texture.
For a healthier twist, substitute half of the all-purpose flour with whole wheat flour.
FAQ:
Can I use frozen bananas for this recipe?
Yes, frozen bananas work great for banana bread and muffins. Just thaw them first and mash them up.
Can I make these muffins without eggs?
Yes, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water), or another egg substitute of your choice.
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