Cookie Friday had to be put on hold this week—sick kids in the house. The request from my youngest? Banana muffins, without chocolate chips or nuts. That’s when I knew she wasn’t feeling good. So soothing banana muffins it is.
I know everyone has a favorite banana muffin or bread recipe. This one has withstood the test of time in my recipe collection. It’s fast and easy—one bowl!
Ingredients:
3 large bananas
¾ cup white sugar
1 egg
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups flour (I use half whole wheat)
1/3 cup melted butter
Directions:
Preheat the oven to 375. In a medium-sized bowl mash the bananas. I often freeze bananas that are getting ripe. When I’m ready to cook, I simply let them thaw slightly on the counter, cut off the top then squish them into the bowl.
Add the sugar and mix well with a blender. Mix in the egg, followed by the butter and finally the dry ingredients. That’s it! (You can add chopped walnuts or chocolate chips to the batter.) I often sprinkle cinnamon and sugar on the top of the muffins. Spoon the batter into muffin cups; fill until they’re 2/3 of the way full. Bake for about 20 minutes, or until just slightly golden.
