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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Wholesome, Healthy and satisfying banana muffins. I made a few changes to make them special for my kids. My son asks me to make them all the time. He would eat the whole batch if I let him. They are great to throw in your bag or take on a roadtrip. I'm stuck on my recipe because it doesn't use baking powder, which tends to give banana muffins a bitter aftertaste. Ingredients:
1/2 cup salted butter |
1 cup sugar (i use 1/2 cup for my kids so they aren't bouncing off the walls) |
4 ripe bananas |
2 eggs |
1/2 teaspoon vanilla |
3/4 cup whole wheat flour |
3/4 cup unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
3/4 teaspoon cinnamon |
Directions:
1. Melt the butter and mix in sugar and mashed up bananas.
2. Add eggs and vanilla.
3. In a separate bowl mix flour, salt, soda, and cinnamon together with a fork.
4. Pour into banana mixture.
5. Stir it up and throw it into a muffin tin (or a bundt cake pan, or a bread pan)
6. I let my son put some confetti sprinkles on top before we put them into the oven. Sometimes when I have some homemade applesauce in the fridge I'll put a couple tablespoons into the batter. The muffin comes out a little more moist and dense.
7. Bake at 350 degrees until a knife or cake tester comes out clean.
8. The muffins usually only take 15 mins and the bread and bundt pan take 35-40 minutes.
9. Enjoy!
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