Banana Muffins

Yes...I made banana muffins again! It seems to be a reoccurring theme around here. The reason why I make them so frequently is the kids devour them, there are so many variations (that make them taste totally different) and they can be made totally healthy and vegan or totally indulgent.

The following recipe is how I made them and everyone loved them. I have included in the brackets how you adjust the ingredients to yield a slightly more decadent cafe style banana muffin/cake. I always make my muffins in the mini cupcake pan so they are perfect for little hands, but you could easily make regular sized muffins or even a cake with this recipe. In addition to the mini muffins (you can see one in the picture below) I also made heart shaped muffins as well.

Banana Muffins

• 4 large bananas (could use three for a milder taste)
• 1/2 cup white sugar (1 cup for a sweeter muffin)
• 1 egg, beaten
• 1/4 cup margarine or bitter (1/3 cup for a richer taste)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup flour
• 1/2 tsp cinnamon (optional)

* Preheat oven to 350, grease muffin pan or line with liners
* Mash bananas then cream with butter, egg and sugar
* Add in flour, baking soda, baking powder, salt and cinnamon. Stir till well combined
* Pour into tins and bake. Approx 15-17 mins for mini size, 20-22mins for regular and about 25-30mins for a cake. (as oven temps may very make sure to insert knife or toothpick if it comes out clean then this will ensure it is cooked all the way through)