Weekday Muffins
Make these muffins ahead of time for a quick breakfast or easy snack.
My kids have always loved muffins and would eat them every morning if they could. Over the years, I have tweaked the recipe, trying to get the ingredients as simple and clean as possible so that I don't have to feel bad about them powering through a whole batch in a few days. By now, I usually make these in double batches and freeze half of them so that we always have some ready to grab for quick breakfasts. They also make for the perfect easy snack to set out when you have guests in town or as a part of your Easter breakfast spread!
Ingredients:
- 2 ¼ cups all-purpose flour (spooned and leveled)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 mashed ripe bananas
- ¼ cup butter, melted and cooled (Vegan alternative works great- we love to use Earth Balance)
- ½ cup maple syrup
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- ¾ cup milk of choice (We use almond milk – regular and oat milk work beautifully too!)
- Your choice of toppings: Chocolate chips, peanut butter, blueberries, nuts are some of our favorites
Directions:
1) Preheat oven to 350 degrees.
2) In a medium bowl, mash bananas with a fork. Add in wet ingredients - melted butter, maple syrup, egg, vanilla, and milk and mix together well. Set aside.
3) In a separate large bowl, whisk together all dry ingredients – flour, baking powder, baking soda, salt, and cinnamon. Pour the wet ingredients into the large mixing bowl with the dry ingredients and blend together until smooth.
4) If you’d like to add in toppings, now is your time to get creative! Here are our family’s favorite flavors:
-The Kids’ Choice: Add ½ cup semisweet chocolate chips
-Patrique’s Favorite: Stir in 2 TBSP peanut butter and ½ cup chocolate chips
-Kadie’s Pick: Add in the juice from one lemon and a heaping handful of blueberries
5) Pour into greased or lined muffin cups until ¾ full. Place in the oven for 15-18 minutes.