When the weekend rolls around, I love getting the kids involved in the kitchen. There’s something magical about the aroma of fresh muffins wafting through the house, and my little ones look adorable in their tiny aprons. While I enjoy cooking, I often struggle with baking. My brownies tend to be overdone, breads can be undercooked, and cakes sometimes collapse. I have a tendency to stray from recipes, believing I can enhance them, which doesn’t always work out well in baking.
Fortunately, this banana muffin recipe is foolproof—even for someone like me! I always keep the essential ingredients on hand and like to mix in extras like chocolate chips, walnuts, or a sprinkle of cinnamon and nutmeg. Pro tip: I freeze overripe bananas and simply microwave them to thaw when I’m ready to bake. If you’re looking to cut back on butter, you can replace some with applesauce too. No matter what variations I try, these muffins consistently turn out scrumptious.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 4 ripe bananas, mashed
- 3/4 cup granulated sugar
- 1 egg
- 1/3 cup melted butter
- (optional: nuts, chocolate chips, or spices)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine all the ingredients until well mixed.
- Pour the batter into muffin liners or greased muffin tins.
- Bake for approximately 25 minutes.
These muffins are incredibly easy to whip up, making them perfect for those moments when your partner casually mentions at 8 PM that guests are coming for brunch the next day (trust me, it happened to me just the other day). And, of course, it means you can enjoy more muffins for yourself!
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Summary:
This article offers a simple, foolproof banana muffin recipe perfect for involving kids in baking. With adaptable ingredients and a quick preparation time, these muffins are a go-to for unexpected brunch guests.