Best Banana Muffins

Cooking oil spray
1 large egg
5 large, very ripe bananas*
¼ cup (1/2 stick) butter, at room temperature
¾ cup sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1/3 cup chopped nuts, such as pecans or walnuts, optional
1/3 cup dried fruit, chopped if necessary, such as raisins, dried cherries, dates or Craisins; optional
1/3 cup baking morsels, such as peanut butter, butterscotch, milk chocolate, semi-sweet chocolate or white chocolate, optional

Preheat oven to 350 degrees F. Place 18 paper liners into both a 12-count and 6-count, regular-size muffin tins.* Spray the liners lightly with cooking oil spray.* Set aside.

Break egg into a large mixing bowl, and whisk well. Add bananas and butter and mash well with a fork and stir until mixture is almost liquified, or use an immersion blender.* Stir in sugar and vanilla.

In a separate large mixing bowl, sift together flour, baking soda, baking powder and salt. If using nuts and any other added ingredients, (such as dried fruit or chocolate chips), put them in bowl with flour and stir to coat lightly. Make a well in the middle of the dry ingredients, pour banana mixture into the well, and stir, starting in the middle and moving outward toward dry ingredients. Stir just until dry ingredients are blended in. Do not over-stir.

Fill the muffin cups 2/3 full. Bake, uncovered, until muffins barely begin to brown and a toothpick inserted comes out clean, about 18 to 25 minutes.* (Baking time will depend upon moisture of bananas and on add-in ingredients.) Remove from oven and let muffins cool in tins for about 10 minutes. Serve at once or else remove to a wire rack and let muffins continue to cool at least to warm room temperature before serving. Best served warm.

(Muffins may be stored at room temperature in an airtight container for up to 3 days, or frozen for up to 1 month.)

Best Banana Muffins

Approximate Values Per Muffin: 131 calories (20% from fat), 3 g fat (2 g saturated), 18.5 mg cholesterol, 2 g protein, 25 g carbohydrates, 1 g dietary fiber, 170 mg sodium

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