Banana Bread Muffins

February 23 is NATIONAL BANANA BREAD DAY!

Something I of course had to celebrate by getting in the kitchen and making my own, homemade, secret ingredient, delicious muffins!

These bad boys are only 167 calories each, but packed with AH-MAZING flavor thanks to some almond extract. Which has now become my secret ingredient.

How it became my secret ingredient only happened by accident because I was out of vanilla extract and thought, “why not try the almond”….and

I’m so happy I did because now these muffins taste better than any coffee house banana bread I’ve ever tried.

My kids love them, and one batch lasts less than two days in my house with them.

So if you want to try them out yourself, here’s what you need… Just be prepared to have your socks blown off with your first bite

1.5 cups all-purpose flour, sifted
1 tsp baking soda AND powder
1/2 cup sugar
1/2 tsp salt
3 over ripe bananas, mashed (or 1 1/4 cup mashed bananas if you freeze them like I do)
1 egg
3 tbsp. melted butter
3 tbsp. applesauce
1 tsp almond extract

Preheat oven to 350 degrees. Prep your 12 tin muffin pan with either muffin liners or spray with nonstick spray.

In a large mixer, mix the bananas, egg, extract and melted butter together.
Then slowly add in the dry ingredients.  Stir until combined.

Divide batter equally into the 12 cups.

Bake for 15 mins.  Mine were perfectly golden after 15.