Banana Muffins

I love bananas. Lately I've been eating one a day, usually with breakfast. But sometimes they go bad before I can get to all of them. But I never worry. I either throw them in the freezer to save for smoothies later or whip up a batch of muffins!

I love these muffins, almost as much as this bread, but what I love about these muffins is that there is no dairy (read: milk, buttermilk, etc.) that is required to make these. Sometimes I don't always keep milk in the fridge so these are perfect. And they are SO GOOD!

Banana Muffins

3 cups all purpose flour

1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup canola oil
3 large eggs
1 tablespoon vanilla extract
3 cups ripe bananas, peeled and coarsely mashed

Line 24 muffin cups with paper liners. Preheat the oven to 325 degrees.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly.