Frozen banana muffins

Muffins muffins, a wonderful breakfast on the go. Image
A batch of these produces about two dozen small/medium sized muffins. After I make them, I usually leave out 4 or so for immediate consumption (for same or next day), and freeze the rest. When you’re ready to eat them, just pull them out of the freezer 15-20minutes ahead and they’ll be as moist as you first put them in (I still have some in the freezer for about a month now!).

Sometimes I put frozen blueberries in, sometimes I put chocolate chips in, and sometimes I leave them plain (banana muffins). They’re a great source of fiber and the bananas give you some potassium (bonus), not to mention they’re nummers! The recipe is from my mom:

1 cup bran
1 cup milk
3/4 cup white granulated sugar
1/4 cup vegetable oil
2 tsp vanilla
1 large egg
2 medium rype bananas
2 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Add ingredients from top to bottom. Mix, pour and bake @ 350 deg F for 20 mins (for medium/large size muffins).

Thanks mom!

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