Kona Island Banana Muffins
Servings Prep Time
36muffins 15mins
Cook Time Passive Time
17mins 17mins
Servings Prep Time
36muffins 15mins
Cook Time Passive Time
17mins 17mins
Ingredients
Instructions
  1. Preheat the oven to 375*
  2. Cream the butter and sugar together. Add the mashed bananas and eggs and mix well. Add the dry ingredients and blend into the creamed mixture. Do not over mix.
  3. Using a cookie or ice cream scooper, scoop the batter into paper lined muffin tins 3/4 way full. Sprinkle some of the chopped nuts over the top if desired.
  4. You will need to watch the first batch as all ovens bake differently. I always use a toothpick to check to see if the center is done. Regular size muffin tin bake for 13-15 minutes or until golden. Large muffin tin bake for 16-19 minutes until golden. Remove from pan and allow to cool for 10-15 minutes. These muffins freeze really well, I have kept them in the freezer up to a month. I will just pull one out each morning and allow it to defrost for 30 minutes or so. Enjoy!
  5. *** If you prefer bread you can do that as well. Pour the batter into 2 greased bread pans about 2/3 way full. Bake at 350* for 45-50 minutes or until a toothpick comes out clean.