It’s a snow day at our house today! No school due to snow and high winds…2 days until spring? Yeah, right!!!
For today’s baking class is all about banana muffins. They are easy to make, taste delicious, and can be changed around easily to your liking. Which means, you can add fun things like chocolate chips, pecans, fruit, or other such fun things to them to jazz them up a bit. The other great thing about banana muffins is that the ingredients are super simple and generally already in your cupboards. And who doesn’t end up with a few bananas that are just a bit past their prime that you just don’t want to throw away! Let’s get baking!
Ingredients (Makes 12):
- 3/4 cup all purpose flour (I used 1 cup of Pamela’s Gluten Free Baking and Pancake Mix in place of all the flour in this recipe)
- 1/4 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1 cup mashed bananas
- 1/4 cup sugar
- 1/4 cup applesauce
- 1 egg
- 1/2 tsp vanilla extract
- Pecans, chocolate chips, fruit (optional) (I used 2 tbsp of pecans and 1/4 cup of chocolate chips today)
- Mixing bowl and mixer(I use my Kitchenaid mixer, but you can use a hand mixer or mix by hand)
- Small bowl for dry ingredients
- Measuring cups/spoons
- Muffin tins
Preheat oven to 350 degrees, and grease muffin tin. Combine flour, baking soda, baking powder, and salt. In another bowl, beat the bananas, sugar, egg, and vanilla. Stir in flour mixture. Pour into muffin tin, and bake 15-20 minutes.
1. I used a mini muffin tin which I greased and a regular sized muffin tin with paper liners.
2. Mix all dry ingredients together in a small bowl
3. Mix rest of ingredient together in a larger mixing bowl. I used my Kitchenaid mixer.
4. Add in nuts, chocolate chips, fruit, etc. and do a quick stir by hand. Make sure to scrap the sides of the bowl to make sure everything is mixed well.
5. Spoon the batter into your muffin tins. Fill about 3/4 of the way full.
6. Notice how I didn’t have enough batter for 6 regular muffins? No worries, just fill the extra spot with a little water so the muffin bake evenly.
7. Bake the muffins in a 350 degree oven for 15-20 minutes. I found that the minis were done at the 15 minute mark and the regular sized muffins were done at 20 minutes. Make sure to keep an eye on them.
8. We usually eat them right away with a dab of butter. Leftovers can be stored in a covered container or a zippy bag.
Sorry about the grainy pics, I tried using my Ipod camera instead of my camera. Not a good idea!