This evening I was in the mood for baking. I’ve had a bunch of bananas sitting in my freezer for ages so I decided to put some of them to good use in making one of my all time favorites, banana muffins!
My eager to help toddler, Claire, jumped at the opportunity to assist mommy make something delicious (and make a mess without getting in trouble). I sat her right up on the counter next to my mixer and after I measured out the ingredients she gleeful dumped them in the big mixing bowl. We almost didn’t make these amazing concoctions when I discovered we were out of eggs, but then I thought, “why not give it a try?!”
This is the recipe that we ended up with:
Egg-less Banana Muffins
- 1 Cup Mashed Very Ripe (all black) Bananas (approx. 2 medium bananas)
- 2/3 cup honey
- 1/2 cup oil (I use Extra Virgin Olive Oil.)
- 1 1/2 Cups Flour (I almost always use White Whole Wheat King Arthur Flour)
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder (I use Argo aluminum free)
- 1 tsp. Ground Cinnamon (I adore cinnamon so I add it to almost everything!)
- 1 tsp. pure vanilla extract
- Pre-heat oven to 350.
- In large bowl thoroughly mash and beat bananas, then add all other ingredients one at a time until all is well combined
- Bake for 25-30 mins.
- The muffins are done when a tooth pick comes out clean.
NOTES: I usually combine dry and liquid ingredients separately first, but I was trying to move as quickly as possible with my 2-year-old. I think with a stand mixer it still works very well as all ingredients were evenly and well mashed and mixed all together. Also, my muffins were definitely done at 25 minutes so make sure you don’t over bake! And, in case you were wondering I did not grease my muffin pan at all. I let the pan sit on a wire rack after pulled out of oven. I took my girls for an evening stroll, and when we came home I easily pulled the cooled down muffins out of the pan and we all enjoyed a delicious bedtime snack 🙂