Banana Muffins
Portion Size: 1 Muffin
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 ripe medium bananas, mashed | |
| 1 cup sugar | |
| 1 cup light mayonnaise | |
| 1 egg | Egg Substitute may be used |
| 2 cups all-purpose flour | |
| 1 teaspoon baking powder | |
| 1 teaspoon baking soda |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 375 degrees. | |
| 2 | Prepare muffin pans by lining with paper or coating with nonstick cooking spray. | |
| 3 | Combine bananas, sugar, mayonnaise, and egg until well blended. | |
| 4 | In a separate mixing bowl, combine flour, baking powder, and baking soda. | |
| 5 | Stir banana mixture into flour mixture until evenly moistened. | |
| 6 | Spoon evenly into muffin cups and fill it about 2/3 full. | |
| 7 | Bake in oven for 15 to 20 minutes. | |
| 8 | Cool on wire rack | Store in air tight container for up to 72 hours. May freeze for up to 30 days |
Posted in Bread Recipes, Breads//Biscuits/Muffins
