1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas (the browner, the better)
3/4 cup brown sugar
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 teaspoon group cinnamon
1/2 cup chopped walnuts
Preheat oven to 350 and either lightly oil your muffin tin or line it with paper cups.
Sift together the flour, baking powder, baking soda, and salt and then set aside. If you don’t have an actual sifter, you can use a small colander – just pour your flour through it to catch and break up lumps. Once all sifted, set aside.
Mash the brown bananas. The browner, the better, as long as they aren’t moldy. Once mashed, add in the sugar, egg, unsweetened applesauce, vanilla, and cinnamon.
Fold in the flour mixture and nuts. You want everything well mixed and moistened, but don’t beat it to death or your muffins will be tough.
Scoop into muffin tin until each is about 2/3 full. Put in preheated oven and bake for 25 minutes. They should be golden brown and spring back when gently poked.
P.S. Keep leftovers in an air tight storage container or sealed storage baggie. They’ll stay fresh at least 3 days. I haven’t tried freezing them yet so I don’t know how well they would freeze. There are never any leftover to try to freeze!
P.P.S. I’ve spent a lot of time perfecting these to my family’s likes, but feel free to make your own changes to the recipe and let me know how it goes.