Those tiny brown spots on ripe bananas are called sugar spots; fruits that have them make the sweetest muffins. Vegetable oil makes these muffins tender and keeps them from becoming dry.
I've made these several times over the years. They are pretty basic. If you want to jazz them up a bit, add some chopped nuts, some cinnamon, or some chocolate chips. I use 2 ripe bananas, plain wheat germ, and 2 whole eggs. I don't beat the sugar together with the eggs but once I add the liquid to the dry, I do pull out the hand mixer and blend them well. Bake time is spot on for me.
Was good for the most part the bottom was over cooked...but that was my fault.
These muffins were really delicious. For my daughter's 6th birthday celebration at school, she insisted on bringing in a healthy snack (that's my girl!). We made these together, and they turned out really tasty. I did substitute apple sauce for the oil to reduce the fat, which I usually do in baking recipes that call for oil, and no one ever knows the difference.
No banana taste, even though I added extra banana. Maybe these need vanilla extract or some lemon zest. Agree there are awesome banana bread recipes that blow this away but I like muffins as portion control for my kids.
