When I have too-ripe bananas I usually:
1. freeze them for smoothies
2. make banana bread with them
3. or make these very-low-sugar banana muffins.
I was in the mood for muffins, but I couldn’t use the no-sugar recipe because I was out of sour cream, so I tried a new recipe.
These were good. I cut down the sugar from the original recipe, hoping my bananas were sweet enough and they were.
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large ripe bananas
1/2 cup white sugar
1/3 cup butter melted
Mix together and pour into greased muffin tins. Bake at 350 for 25 minutes.
(Yield : 12.)