The original recipie for these comes from Muffin Recipies but I have modified it over time towards personal preference and lack of ingredients. The recipie makes 12-20 of the most delicious and lightly banana tasting muffins you've ever had, they are fantastic for breakfasts on the run or even as an afternoon snack. I used to make them for choir trips because they stay fresh in plastic bags for several days.
1/2 cup butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Heat the oven to 400 degrees and grease the muffin tins/baking cups. Using an electric mixer, beat together the sugar, eggs, vanilla, and two of the bananas. Next add the flour, salt, baking powder, and baking soda. Mix untill well blended pausing to scrape down the sides from time to time. Once the batter is completely mixed, break up the third banana into large chunks and add it to the bowl. Blend until some small chunks still remain--these will bake and form little hidden bits of banana in the muffins.
Fill the cups until they are about 1/2 way full then bake for 12-15 minutes or until the tops of the muffins are lightly browned. If you did not use paper muffin cup liners then the rim around the edge of the muffins will be a little more brown than the tops. Let cool 5 to 10 minutes then enjoy!