Irresistible Banana Muffins: Quick, Easy, and Kid-Approved
These banana muffins are a quick and delicious treat, perfect for using ripe bananas in a kid-approved snack.
Equipment
- Oven
- Mixing bowls
- Whisk
- Mini muffin tins
- Measuring cups and spoons
Ingredients
Muffin Batter
- 3 medium ripe bananas brown spots for maximum flavor
- 1.5 cups all-purpose flour or gluten-free flour
- 0.75 cups sugar brown sugar elevates flavor
- 0.5 cups butter melted, or vegetable oil for a lighter option
- 1 large egg or substitute with flaxseed or applesauce for vegan
- 1 teaspoon baking powder ensure freshness
- 0.5 teaspoon baking soda ensure freshness
- 0.25 teaspoon salt necessary for balanced taste
Optional Add-ins
- 0.5 cups chocolate chips for a sweet surprise
- 0.5 cups nuts walnuts or pecans
- 1 teaspoon ground spices cinnamon or nutmeg for flavor
Instructions
Procedure
- Preheat the oven to 375°F (190°C) and grease two mini muffin tins.
- In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, mash the ripe bananas and mix in the sugar, melted butter, and egg until smooth.
- Gently fold the wet and dry ingredients together, being careful not to overmix.
- Scoop the batter into the muffin cups, filling each about 2/3 full.
- Bake for 12-15 minutes, until a toothpick inserted comes out clean.
- Let cool in tins for 5 minutes before transferring to a wire rack.
Notes
Optional: Top with a sprinkle of cinnamon sugar before baking for extra sweetness.