There’s something incredibly enjoyable about spending a weekend afternoon baking with the kids. The delightful aroma wafting from the oven is unbeatable, and watching the little ones don their aprons is simply the best. While I take great pleasure in cooking, I must confess that my baking skills leave much to be desired. My brownies tend to be overcooked, breads can be doughy, and cakes often flop… The culprit? A rebellious streak that prevents me from sticking to the recipe. However, when it comes to baking, that mindset can lead to disaster.
Fortunately, this banana muffins recipe is foolproof—even for someone like me. I always have the essential ingredients on hand, and I love to customize the muffins with chocolate chips, walnuts, a sprinkle of cinnamon, or even a dash of nutmeg. A little tip: I keep bananas in the freezer and just pop them in the microwave to thaw when I’m ready to bake. You can also cut back on the butter and swap in some applesauce if you like. Regardless of the modifications, these muffins always turn out scrumptious.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 4 large mashed bananas
- 3/4 cup granulated sugar
- 1 egg
- 1/3 cup melted butter
- (Optional: nuts, chocolate chips, spices, etc.)
Directions:
- Preheat your oven to 350 degrees Fahrenheit.
- Mix all the ingredients together in a bowl.
- Spoon the batter into muffin liners or greased tin.
- Bake for approximately 25 minutes.
These muffins are incredibly easy to whip up, making them a lifesaver when your partner casually mentions at 8 PM that guests are coming for brunch the next day (trust me, I’ve been there). Plus, with a batch this delicious, you might just want to keep them all to yourself. Enjoy!
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In summary, these banana muffins are an absolute breeze to make and perfect for any occasion, especially when you need a quick treat for unexpected guests.
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