Prep 10 mins
Cook 15 mins
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.
- 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
- Melt the butter and mix in sugar and mashed up bananas.
- Add eggs and vanilla.
- In a separate bowl mix flour, salt, soda, and cinnamon together with a fork.
- Pour into banana mixture.
- Stir it up and throw it into a muffin tin (or a bundt cake pan, or a bread pan)
- 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.
- Bake at 350 degrees until a knife or cake tester comes out clean.
- The muffins usually only take 15 mins and the bread and bundt pan take 35-40 minutes.
These were excellent muffins. I used the 1/2 c. sugar recipe and added the applesauce (3T.) as suggested. Plenty of sweetness if you are using ripe bananas. Also put in my chopped walnut, 1/4-1/2c. based on preference. I also gave a light glaze of maple butter right after baking. I don't use whole wheat flour often but think it added to the wonderful texture.
I made these muffins today because I had a TON of overripe bananas and the muffins were really good. My 2 year old loved them and also enjoyed shaking sprinkles on them. Thanks for sharing.