Banana Muffins (or bread)

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These mini muffins get made at my house
at least once a week
If I only make a single batch
they only last a few minutes after my kids get home from school
My husband is lucky if there are a few left for him
when he gets home from work

These are delicious
and the mini size make it perfect for little hands
great for food portioning also
I buy extra bananas each week
just so we can make these!
In the recipe
I’ll give you different adjustments/substitutions you can make
I use them sometimes
or I will also just make them with the regular/straightforward recipe
It is really up to you!
You will love them
and if your kids are like mine
they will love them more than you do!
Ingredients:
  • 1 1/4 cup Sugar
  • 1/2 cup butter – I also use 1/4 cup butter and 1/8 cup plain Greek Yogurt (I promise you will NOT notice a difference in taste)
  • 2 eggs – sometimes I substitute 1 tbsp ground flax seed and 3 tbsp water PER egg
  • 3-4 RIPE bananas – use leftover bananas that are way too ripe to eat straight (you can freeze bananas too, until you have enough for a recipe!)
  • 1/2 cup buttermilk – I never have buttermilk, so I just cover the bottom of the measuring cup with vinegar (probably about a tsp) and then fill it with milk. Just let it set 5 minutes, and you have roughly the same thing!
  • 1 tsp vanilla
  • 2 1/2 cup flour – I often use a mix of whole wheat and white flour. Usually 1 cup wheat to 1 1/2 cups white flour. the mixture you chose is up to your preference!
  • 1 tsp baking soda
  • 1 tsp salt
  • Chocolate chips – if desired (my kids LOVE it with chocolate chips)
  • flax seed – if desired 
Heat oven to 350. Prepare your mini-muffin tins, muffin tins, or 2 bread loaf pans by spraying with some cooking spray
Mix sugar and butter (or butter/yogurt mixture) together until well combined, Add in each egg and mix well. Add in Bananas and vanilla. Stir in the flour, baking soda, and salt until just combined. Add in the milk until all is mixed into a consistent batter. You may then add flax seed to add some more “healthy” stuff to the muffins. My kids also like Chocolate Chips. I never measure how much I put in – I jut throw a couple of handfuls in (I buy the costco size bags) until it looks good. Add as much or as little to your preference! 
I use my cookie scoop to put the batter in all the little muffin tins. It works really well and one scoop is about exactly how much batter I need for each one! 
Bake in the oven for about 10 minutes for mini muffins, 20 for larger muffins, or 60 minutes for a loaf. Allow to cool in the pan for about 2-5 minutes and then transfer to a cooling rack… 
They don’t usually last much longer than the cooling rack around here!
These are DELICIOUS and bake in just 10 minutes and you’re kids will think they are getting a big treat!