the best banana muffins ever

Or so I've been told by WJ's first grade class. Hehe!

So you remember the other day I was making banana muffins for WJ's un-birthday at school? Apparently they were a big hit. How big a hit you ask? A half dozen or so of them asked for the recipe. Yes! You read that right. First graders asked for the recipe for my banana muffins. Too funny! I typed it up, took it to school, and made copies for the teacher to handout. I'm sure their parents will be thrilled.

For those of you who might want to try the best banana muffins ever, here's my secret recipe. Enjoy!

Banana (Nut*) Muffins

1 cup sugar
1/3 cup margarine or butter, softened
2 eggs
1 ½ cup mashed ripe bananas**
(3 to 4 medium)
1/3 cup water
2 cups flour
1 tsp baking soda
½ tsp salt
¼ tsp baking powder
½ cup chopped nuts (omit nuts if desired)*

Heat oven to 400◦. Grease bottom only of muffin tins (or loaf pan to make bread). Mix sugar and margarine. Stir in eggs until blended. Add bananas and water; mix thoroughly. Stir in remaining ingredients except nuts just until moistened; stir in nuts. Pour into tins (or loaf pan). Bake approximately 23 minutes or until dark golden brown.

*I use chopped walnuts in mine, but you can also use pecans or omit the nuts entirely.

**I take bananas that have started to turn and throw them in the freezer until I’m ready to make muffins (bread). Thaw in a bowl the day before. Note: The banana skins will turn black while in the freezer, but the soft, ripened bananas are the best for this recipe.