These easy banana muffins come together in about 40 minutes (10 minutes prep and 30 minutes bake time). Great for breakfast, snack, or late night munchie. I made these these yesterday and they are about gone….
Easy Banana Muffins
I make these muffins often. And they are GONE in about 24 hours. Yes, you can freeze them (I “hide” half the batch in the freezer once in a while and take out on Thursdays when groceries are low and snack levels are high). Just defrost on the counter over night and they are as good as fresh baked!
You will need:
- 2 ripe bananas
- 1/2 cup sugar
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 1 tbsp of ground flaxseed
- 1 cup of milk
- 1/2 cup canola oil
- 2 eggs
Mix bananas and sugar in mixer. Then, add dry ingredients (flour, baking soda, baking powder, salt, and ground flax seed). Mix well to combine.
Then, add in wet ingredients (milk, oil, eggs).
Beat everything for 3 minutes on medium speed.
Bake time below.
Why add ground flaxseed?
Add a bit of ground flaxseed because it’s full of fibre. And you should make fibre your friend for good digestion! It doesn’t add any taste (and really blends in with the muffins so the kids won’t notice at all).
Preheat oven to 350. Bake at 350 for 30 minutes (or until golden brown). This recipe made 18 muffins.
Use an large ice cream scooper to scoop batter and pour into muffin liners. It’s the perfect amount for one muffin. (I also prefer reusable silicone muffin liners over paper liners – because washing and reusing is more environmentally friendly).
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