BASIC RECIPE:

1. Preheat oven to 350 degrees. Spray muffin tin lightly with cooking spray.
2. Mash ripe bananas with fork in medium sized mixing bowl. Break eggs into mashed bananas and stir vigorously until well combined. Add baking mix to banana/egg mixture and stir to combine.
3. Divide muffin batter evenly into 6 prepared muffin cups. Place filled muffin tin into preheated oven. Bake for 20-22 minutes.
4. Miracle Muffins will be moister and a little denser than standard muffins. Store in refrigerator for up to 3 days.

APPLE CINNAMON SPICE MIRACLE MUFFINS

Add ½ cup peeled, fine chopped fresh apple (I like Fugi or Granny Smith), ½ t. ground cinnamon, 1/8^th t. ground cloves, 1/8^th nutmeg to the Basic Miracle Muffin batter. Bake as usual.

PINEAPPLE ALOHA MIRACLE MUFFINS

Add ½ cup canned pineapple chunks, chopped into very small pieces, ¼ sweetened flaked coconut, and ¼ t ground ginger to the Basic Miracle Muffin batter. Bake as usual.

GINGER PEACHY MIRACLE MUFFINS (These are my favorite!)

Add ½ cup canned peaches, chopped into small pieces, and ½ t ground ginger to the Basic Miracle Muffin batter.

(Optional) If desired, mix 2 T chopped pecans with 1 T brown sugar to create a streusel topping. Divide topping equally, sprinkling over the tops of the filled muffin cups before baking.

Bake as usual.