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Are you looking for the perfect banana muffin recipe?
At this time of year parents are getting pretty tired of making the same sort of stuff for school lunches every week and children are getting tired of eating it. It’s time to mix it up a bit! This banana muffin recipe may do the trick.
The countdown is on!
With only a handful of lunches to go, you have to try this recipe! This recipe is the only banana muffin recipe I use. It is my mother-in-law’s recipe and it is simply DELICIOUS! It is a great way to use up over ripe bananas. You can whip these muffins up in no time and who doesn’t love banana muffins?
This makes everyone happy!
Ingredients
- 5 ripe bananas or 4 ripe bananas and 1/3 cup of applesauce
- 3/4 cup white sugar
- 1 egg (aquafaba or egg substitute can be utilized)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cups all purpose flour
- 1/3 cup melted butter (vegan/plant based butter can be substituted)
- chocolate chips (optional) ** see note at the bottom**
Instructions
- Preheat oven to 350 degrees F
- Grease muffin tins with butter/oil/plant based butter and set aside.
- In a medium sized bowl mash the bananas until you have a smooth consistency. Add sugar and a slightly beaten egg (or substitute) to the bananas. Next add melted butter and mix until blended. Set aside.
- In a separate bowl mix flour, baking soda, baking powder, and salt. Mix until blended.
- Add the flour mixture to the banana mixture and mix just until blended. Do not over mix.
- Bake muffins at 350 degrees F for 22 minutes. You may require additional time depending on your oven. Muffins will appear golden brown and on top and a toothpick will come out clean after inserted in the muffins. Once cooked, allow muffins to cool for approximately 5 minutes in the tins. Transfer to a wire rack to cool completely.
If banana bread is more your thing, then check out this video below! My son had great success with this recipe at our local Fall Fair!
**Notes: Not everyone in our home likes chocolate chips so I have a trick! I place approximately 8-10 chocolate chips on the top of the batter once the batter has been poured in the muffin tins. This way I can have some muffins with chocolate chips and some without. I then mix the chocolate chips into the batter with the end of a fork or spoon and bake as per above directions. Any type of chocolate chips can be utilized (dairy free or milk chocolate).
If you are looking for another delicious recipe you have to check out my recipe for ‘Zucchini Bread’. Yes, I said zucchini bread. Surprisingly enough zucchini bread is actually quite good. Who knew eating vegetables could taste so yummy! This recipe is vegan friendly as well.
Baking does not need to be complicated. It just takes a great recipe and a little practice. The more you do it, the better you will get. I would love to hear in the comments how you like this recipe.
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