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Best Ever Banana Muffins
makes 12

3 large bananas
3/4 cup white sugar
1 egg
1 t baking soda
1 t baking powder
1/2 t salt
1 1/2 cup all purpose flour
1/3 cup melted butter

Mash bananas. Add sugar and slightly beaten egg and mix well.
Add the melted butter. Make a well in the middle and add the dry
ingredients. Bake at 375 (F) for 20 min.

I also remember my mother used to add brown sugar to the tops of
the muffins before baking. This made them crunchy on top, but I
haven't tried it myself.

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5 of 11 people found the following review helpful:
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Truly Best Ever Muffins, May 31, 2004 - 11:29 AM
Reviewer: Anonymous from Canada
I have been using this recipe since I was fourteen years old. I have never attempted to bake a different recipe of banana muffins. They are amazing. A few tips: Sometimes the batter is very thick, a 1/4 cup of milk or an extra banana will fix this. Do not cover the muffins immediately after cooling, they turn sticky on top. If you stir the flour in by hand, be sure not to have flour hunks as they taste nasty. A little extra stirring will not hurt this recipe. This recipe also does well doubled and as banana bread, just cook the bread about double the time. Adding chocolate chips takes away from the banana taste. Enjoy these muffins, they are truly excellent.

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2 of 6 people found the following review helpful:
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Scruptious, April 27, 2006 - 01:37 PM
Reviewer: Anonymous from Alliance, NE USA
these don't last more than a day at my house. We like them better than Banana bread.

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3 of 9 people found the following review helpful:
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Adaptable Banana Muffin Recipe, August 15, 2004 - 03:39 AM
Reviewer: Lady Crystal from Brisbane, QLD, Australia
This recipe is wonderful, as good as my grandmothers :) I changed the recipe to fit with the ingredients I had here at home. I left out the egg, and instead of three bananas I put in two bananas and a large apple, grated. I sprinkled the top with rolled oats and raw sugar, and they were deliciously crunchy on top and SO soft inside! This also makes them vegetarian, without the egg (which doesn't make a difference in texture).

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2 of 7 people found the following review helpful:
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These are the BEST!, September 30, 2005 - 09:24 AM
Reviewer: Copper from CA
Exceptionally easy, these muffins "take the cake"! They're super moist, even the second day, and the flavor is bursting with bananas. I wouldn't change a thing in this recipe!

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2 of 7 people found the following review helpful:
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Best Ever any kind of muffins (not just banana), June 29, 2006 - 01:06 PM
Reviewer: Barb T-A from Minnesota, U.S.A.
I have had many muffins in my life, but these were the best. they are so moist and flavorful. Be sure to add the brown sugar on top. It adds a yummy touch. My kids raved about them. I can't wait to make them again!

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1 of 5 people found the following review helpful:
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Great muffins, August 30, 2006 - 01:29 AM
Reviewer: Melissa from Tianshui, China
I made these muffins extra-large and they rose to the occassion. I would recommend spicing them up a bit if you're planning to make them tremendous though because they get a bit boring at that size with no frills. (e.g. add walnuts)They were wonderfully easy to make.

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17 of 24 people found the following review helpful:
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These muffins are delicious and foolproof, January 24, 2004 - 09:55 PM
Reviewer: Anonymous from Toronto, ON, Canada
I made these muffins for the first time about 2 months ago, and brought some to work. My co-workers were so impressed that they asked me to bake some muffins at work to give away to customers. Needless to say they were a great hit. Also, you could always add 1/2 cup of walnuts to the muffins.

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