Here is a cardinal rule you should have in your kitchen: Never throw away old bananas.

Everyone's tolerance for aging bananas is different. My tolerance to continue eating bananas after the brown spots have begun to appear is higher than the other member of my house. But there is that point when no one in the house is interested in eating a mottled-skin banana that's going to be mushy and starchy. That's exactly when this new cardinal rule needs to kick in. It is the moment where you tell yourself that these are going to into my banana muffin recipe. All you need is a minimum of three overripe bananas. If you have four or five, no problem. The more overripe the bananas are, the better. 

This is a simple recipe which doesn't take a lot of time to make. The ingredients are pretty simple and straightforward. These will last awhile if stored in a closed plastic bag. They also freeze well. 

This recipe was one I found online. I made them once and decided to cut back on the sugar. The most recent time I made these (and took the photos), I decided to add some currants to batter and then I sprinkled a few on top prior to getting placed in the oven. This is completely optional but do consider adding other ingredients such as: crushed nuts, chocolate chips, raisins, dried cranberries, etc. 

Banana Muffins

Ingredients:

• 1/2 cup (8 tbsp.) unsalted butter, softened
• 1/3 cup sugar
• 2 eggs
• 3-4 very ripe bananas, peeled
• 1 tsp. vanilla extract
• 1 1/2 cup all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt

Instructions:

1. Preheat oven to 350 degrees. Line a 12-count muffin tin with paper liners.
2. In a large bowl, mix the softened butter and sugar. Add 2 lightly-beaten eggs and stir to mix.
   
   
   
3. In a separate bowl, add chunks of bananas and vanilla extract and mash together with a fork. Add to the butter/sugar bowl and stir to mix.
   
   
   
4. In a separate, larger, bowl, whisk together the flour, baking soda, and salt. Stir to mix and add to the banana bowl. Using a hand mixer on low, combine all ingredients until well mixed. 
5. Ladle the mixture into the paper liners. Fill to about a quarter inch under the rim line.
   
   
   
6. Bake in the oven for 30 minutes or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
7. Remove from oven and let the muffins cool in the pan for 5 minutes before removing the muffins. Cool muffins and a cookie rack.