“Make all your friends cupcakes; the fatter they get, the thinner you look.”
Haylee’s Banana Muffins
This is the ideal recipe to introduce a child to cooking. This is a solid recipe that produces nice, moist, light and fluffy, not-too-sweet muffins. Back in 2015 I taught my then 8 year old granddaughter how to bake muffins using this recipe. When they are that young, it is best that the recipe be simple to prepare and have a short cook time; this recipe meets both those requirements.
Haylee and I enjoyed making these muffins together. It was easy and much more fun than a video game (or, at least I thought so). I cannot describe the banana aroma that filled the kitchen when the muffin pan came out of the oven.
Ingredients
Instructions
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Preheat oven to 350°F. Assemble the ingredients. In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
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Coat muffin pans with non-stick spray, or use paper liners.
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In a large bowl, peel the bananas and discard peel. Using a potato masher, mash the bananas until they have a paste consistency.
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Now add the sugar, egg, and melted butter into the bowl with the bananas. Fold in flour mixture, and mix until smooth.
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Scoop into muffin pans just over halfway in each muffin cup.
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Bake in the pre-heated oven for 25 to 30 minutes. Remove and serve hot with butter. Enjoy!
Serving Size 1 muffin
Servings 12
- Amount Per Serving
- Calories 181kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Cholesterol 29mg10%
- Sodium 263mg11%
- Potassium 24mg1%
- Total Carbohydrate 28g10%
- Dietary Fiber 1g4%
- Sugars 14g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Whisk vs sifting. If your recipe calls for sifting the dry ingredients for the purpose of aeration, a wire whisk will do the trick. Pour all of your dry ingredients into a mixing bowl and fluff them with the whisk to incorporate air before adding your wet ingredients.
