Banana Bread Muffins

Jay has been the worlds worst eater lately. All of my tricks I used to use won't work right now, except for the V-8 juice, and he's pretty much been living off of black bean burritos. Since for some reason I can't stop buying bananas that he won't eat I've been making a bunch of different banana recipe concoctions lately to use them up before they turn to black nothingness on my counter. This by far has been the best banana recipe to make it's way out of the our kitchen in the last couple weeks, which means of course I had to share. Shout out to my mother-in-law who gave me this recipe on Saturday when we were on the phone with her.

It's kind of become a bit of a tradition for us to have muffins and scrambled eggs on Sunday mornings before church, so when Jay heard me getting everything out of the cabinets to make these yesterday he came running, "Oh, muffins? I help!" Who knew putting muffin liners in the pan could be the most appealing job ever? In case you were wondering... enthusiasm about making muffins did not translate into him actually eating the muffins. #HelpMe.

Ingredients: 

1 3/4 cups all purpose flour

1 1/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3 cup sugar

1/3 cup shortening

2 eggs

2 tbsp milk

1 cup ripe bananas

Directions:

Sift together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl beat sugar and shortening with electric mixer until light, scraping sides of bowl often. Add eggs, one at a time, the milk and the bananas, beating until smooth after each addition. Stir dry ingredients into the banana mixture by hand, mixing just until all is moistened. 

Spoon into lightly greased (or paper lined), muffin tin. Bake at 350° for 20-22 minutes.