Kid Friendly Banana Muffins

Everyday Banana Muffins

Perfect banana muffins with no refined sugar. Healthy and easy breakfast for you and the kids!

Prep Time8 mins

Cook Time12 mins

Total Time20 mins

Ingredients

• 3 Ripe Bananas
• 1/4 cup Coconut Oil melted
• 1/4 cup Honey or Agave Syrup
• 1 Large Egg room temp is best
• 1 teaspoon Vanilla Extract
• 1 1/2 cups All Purpose Flour or gluten free flour blend
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt

Instructions

• Preheat oven to 350°F. Lightly oil a 12 muffin tin with non stick cooking spray. Set aside.
• In a large bowl, mash the bananas with a fork until only small lumps remain.
• To the bananas, add the oil, honey (or agave), egg and vanilla. Mix well.
• Add dry ingredients to the wet ingredients and gently combine. Careful not to over mix. (Over mixing will give you tough muffins.)
• Fill muffin tins about ⅔ full, which should perfectly use all the batter. Bake for 12-15 minutes until the tops bounce back when touched. 

Notes

I love that this recipe makes exactly 12 muffins, since I just have 1 muffin tin, but feel free to double it to make a larger batch of 24 muffins!

Bake for 11min for mini muffins (makes 24 minis).

https://www.theovenlight.net/2018/02/everyday-banana-muffins-no-refined-sugar/

Yogurt Banana Muffins

Healthy Banana Muffins for Kids (No Sugar Added)

No Sugar Banana Muffins for toddlers and kids, and even babies over 6 months old. They have no refined sugar added, their sweetness coming from the mashed banana. The banana muffins are fluffy and moist, made with Greek yogurt, eggs and butter, and topped with oats. They are the best finger food if you choose the baby led weaning, and make a great breakfast or snack. So delicious, healthy and easy to make, ready in about20-25 minutes.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Snack

Cuisine: International

 

Servings: 6 muffins

 

Calories: 144kcal

 

Author: Daniela Apostol

Ingredients

• 1 cup plain flour
• 1 large banana
• 1 tsp baking powder
• 3 tbsp Greek yogurt
• 1 egg
• 0.13 cup butter (30 g)
• 1 tsp vanilla extract
• oats for topping (optional)

Instructions

• Pre-heat the oven to 200 degrees Celsius (390 Fahrenheit).
• Sift the flour and add it to a bowl together with the baking powder.
• Beat the egg until foamy, then add the yogurt and mix together until you get a smooth paste.
• Add the melted and cooled butter to it, then mash the banana with a fork and add that too.
• Mix everything together, add the vanilla extract, then add this to the bowl of flour and baking powder.
• Use a silicone spatula to gently mix the ingredients together, making sure you don't overbeat.
• Grease a 6-hole muffin tin with butter, then divide the batter between the 6 muffin holes, and sprinkle some oats over.
• Bake for about 30 minutes or until golden brown.
• To remove the muffins from the tin, use a sharp knife to loosen the edges, the muffins should pop out easily.

Notes

As with all muffins, there is one big tip when it comes to great taste and texture.

• always pre-heat the oven before baking
• have the ingredients at room temperature
• DO NOT overbeat the batter, the muffins will become too dense and unlikely to rise as nicely.

Another tip is never to open the oven before the muffins are baked, and that is true for baking in general. I know the temptation is great, but better check nearer the time, and not too often.

Also, make sure the bananas are fully-ripen, the ones starting to brown are actually the best, as they are very sweet, and thus the muffins won't need extra sweetness.

https://www.mygorgeousrecipes.com/healthy-banana-muffins-for-kids-no-sugar/

French Breakfast Muffins (Conference Muffins)

French Breakfast Muffins (Conference Muffins)

Cream:

1/3 c. shortening (butter flavored Crisco)

½ c. sugar

1 egg

Sift:

1 ½ c. flour

1 ½ tsp. baking powder

½ tsp. salt

¼ tsp. nutmeg

Stir flour mixture into creamed mixture, alternately with ½ c. milk.

Fill greased muffin pans 2/3 full. Bake for 20-25min. At 350*.

Roll in 6 TBS. melted butter/margarine.

Then roll into mixture of:

½ c. sugar

1 tsp. cinnamon

Makes 1 dozen muffins.

Pumpkin Chip Muffins

Pumpkin Chip Muffins

In a large bowl, beat:

4 eggs

2 c. sugar

1 16-oz. can pureed pumpkin

1 ½ c. vegetable oil

In a separate bowl, combine:

3 c. flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

Add flour mixture to pumpkin mixture, combine well.

Fold in: 2 c. chocolate chips.

Fill paper-lined muffin cups about ¾ full. Bake at 400* for 16-20 minutes. Makes about 2 dozen.

For 29oz. can of pumpkin:

Follow directions as given, but use:

7 eggs

3 ½ c. sugar

1 29-oz. can pumpkin (or 2 15-oz.)

2 2/3 c. oil (or 2 c. oil. 2/3 c. applesauce for lower-fat)

5 ¼ c. flour

3 ½ tsp. baking soda

3 ½ tsp. baking powder

1 ¾ tsp. cinnamon

1 ¾ tsp. salt

3 ½ c. chocolate chips

Makes about 4-5 dozen muffins.

Banana Bread

;">BANANA BREAD

Topping (I make a batch and keep extra in the freezer):
1/2 c. rolled oats
1/2 c. packed brown sugar
1/4 c. flour
Mix and cut in 1/4 c. softened butter with fork until resembles coarse crumbs.

Mix together:
1 and 1/4 c. flour
1/4 to 1/2 c. ground flax seed
1 and 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/8 tsp. pumpkin pie spice
1/2 c. chopped walnuts

In a separate bowl, mash:
4 bananas (medium)
1/2 c. sugar
1/4 c. honey
1/4 c. vegetable oil
3/4 c. sour cream

Combine and pour into a floured and greased 8x4x2 in. loaf pan. Top with streussal. Cook at 350 degrees for 60-65 min.

Banana Muffins

Banana Muffins

2 cups sifted flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 ¾ tablespoons sugar
1 egg, beaten
1 cup milk
3 tablespoons vegetable oil
¾ cup mashed bananas

In a bowl, combine flour, baking powder, baking soda, salt, and sugar. In another bowl, combine the egg, milk, and oil. Add this egg mixture to the flour mixture. Blend in bananas. Grease two muffin tins well and pour batter to fill 2/3 of each cup (or use the above alternative procedure). Bake at 375 degrees F for 35 minutes. Use a toothpick to test for doneness.

Fancy, Almost In the Cake Category, Muffins

Fancy, Almost In the Cake Category, Muffins

2 cups flour
1 tablespoons baking powder
¼ teaspoon salt
6 tablespoons butter
1 ¼ cups sugar
2 eggs
½ cup milk
2 cups fresh blueberries or chopped apples or peaches
1 cup chopped nuts
½ teaspoon cinnamon or nutmeg mixed with 1 tablespoon sugar (for the top)

In a bowl, mix together flour, baking powder and salt. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs and milk. Add the dry ingredients. Mix in (by hand) blueberries and walnuts. Grease a muffin tin and fill them with batter to ¾ of the way full. Sprinkle each with cinnamon and sugar mixture. Bake for 25 to 30 minutes at 400 degrees.

Orange Almond Muffins

Orange Almond Muffins

2 ¼ cups flour
½ cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sliced almonds
½ cup milk
½ cup orange juice
¼ cup melted butter
1 egg
1 teaspoon orange zest (orange peels chopped VERY finely)


Mix together dry ingredients and almonds. Make a well in the middle. In a separate bowl, mix together all wet ingredients; add this in the well. Mix lightly. Spoon batter into a greased muffin tin (or put muffin paper cups with the aluminum cups on the outside in the muffin tin—it’s less of a mess) until 2/3 full. Bake for 25 to 30 minutes at 375 degrees F or until you can put a toothpick in the center of one of the muffins and have it come out clean (without any batter on it).