Way back before we had kids, I used to bake muffins on the weekends and freeze them. Then during the week, we could just grab one and either nuke it or let it defrost and eat it later on that morning for breakfast. Once the kids came along that stopped. Got the urge to do it again this weekend. As a rule on Sundays we plan out dinners for the upcoming week but this week we decided to start planning lunches and breakfasts too. We happened to have some bananas on the counter so banana muffins seemed a good place to start.
I searched online a bit and found a ton of recipes. Honestly a lot of them looked the same. I cobbled this together from a few that I saw. This one of food.com was closest to what I ended up with. Instead of using all white sugar like she did, I used a combination of white and brown sugar. Also upped the vanilla and since I had four bananas that were going brown I used four instead of her recommended three. Next time I would probably up the honey too and add nuts. Hannah suggested pecans. She’s my budding foodie.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1/3 cup butter, melted
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 4 ripe bananas
- 1/2 teaspoon honey
- 1 teaspoon vanilla
- 1 egg
- Sift the flour into a large-medium mixing bowl
- Add baking powder, baking soda and salt. Mix well and set aside.
- In a separate bowl, mix the melted butter with the sugars until light and creamy.
- Mash the bananas and stir them in.
- Add the eggs, vanilla and honey.
- Pour the wet ingredients into the dry ingredients. DO NOT OVERMIX. Just mix to make sure that everything is combined.
- Pour batter into a lined muffin tin, filling 3/4 of the way. I found using a 1/4 cup measuring cup works well.
- Bake at 375 for about 20 minutes.
- Cool on a wire rack and then enjoy! They freeze very well.
Next weekend I want to try carrot cake muffins.