a quick and easy recipe the whole family will love!
Can you smell this picture? Oh my gosh, y'all... I wish you could have been in my house the day we baked these toddler approved banana muffins. My oldest son and I spent some time together baking these banana muffins to use up the overripe bananas. But let's be honest, I bought extra bananas just to make some muffins. They definitely did not disappoint! Within minutes of coming out of the oven the whole family crushed this batch of muffins. Mommy, daddy, and both kids gave it two thumbs up. Throw a little slab of butter on these bad boys while they're hot, and you will be going back for seconds (or maybe thirds)!
Grab your ingredients and preheat your oven to 425 degrees. You'll need the basic items: flour, brown sugar, egg, baking powder, baking soda, salt, cinnamon, nutmeg, three overripe bananas, unsalted butter, pure vanilla extract, and milk. Spray a 12 count muffin pan with cooking spray or you could use cupcake liners. (It still helps if you spray the liners to make it easier to remove.)
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl, and then set aside. In a large bowl, mash the bananas. Whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now.
Spoon the batter into the greased muffin pan and place them in the oven, on the middle rack. Bake for 5 minutes at 425 degrees and then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees. This step is crucial! Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Add some butter or eat them as is and you will see why this simple recipe is a killer!
Banana Muffin Recipe:
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large overripe bananas
6 Tablespoons unsalted butter, melted
2/3 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 Tablespoons whole milk
Preheat oven to 425 degrees
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl.
In a separate large bowl, mash the bananas and whisk in the melted butter, brown sugar, egg, vanilla extract, and milk.
Pour the dry ingredients into the wet ingredients, then beat or whisk until combined.
Fold in any extra mix-ins like nuts or chocolate chips.
Spoon into muffin pan and bake at 425 degrees for 5 minutes. After the five minutes have passed, turn the temperature down to 350 degrees and cook for an additional 16-18 minutes (leave the muffins in the oven).
Allow to cool for a few minutes, then transfer to a wire cooling rack until cool.
Add some butter or eat them as they are. Enjoy!
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