Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
No matter what, we always end up with overripe bananas. What kills me is when they are gone then everyone says, “We need bananas!” There’s never enough or always too many, I don’t get it!” Either way I know there are plenty of things I can make with those that get a bit mushy, and these banana bran muffins are now a staple. They are perfect for families and people on the go. I make them up and put them in single baggies so they can travel to work, school or wherever you’re off to.
The best part is they stay so moist! They aren’t like other bran muffins, the banana keeps them soft and delicious for days. You can even freeze them and then pop them in the microwave for 30 seconds. Perfect! I dare you to give these a try and then try to stop eating them. That’s been my problem!
Recipe and photo courtesy of All Recipes.
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Quick Tip: You can make these with or without walnuts or your other favorite nuts.